Classic sugar cookies from Saveur Magazine, December 2010 (#134) (page 132)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Rutabaga on December 07, 2015

    These cookies worked quite well for me. They were sweet, buttery, and tender, probably partly due to the fact that I was careful not to overbake them (only 10 minutes in the oven per batch) and rolled them about 1/4 inch thick. Rather than reroll the scraps and risk tough cookies, I piled them together and baked one big "monster" cookie, which I let the kids eat while we were decorating the cookies so that we could save the nice ones for serving. I doubled this recipe and easily made more than 100 cookies using a variety of small and medium-to-large cookie cutters, not counting all the leftover scraps.

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