Rumford Sugar Cookies3 Reviews
“A nice sugar cookie from the 1940s. It's fine to use milk instead of the water.” - by Martha
Original recipe yields 4 dozen
- (Directions as written:) Cream fat and sugar, beat in whipped eggs, add baking powder and 1 cup flour, then water and spices; add remaining flour gradually, working in more flour until dough is stiff enough to roll.
- Sprinkle flour over pastry board. Make a ball of dough, lay it on the board. Rub rolling pin with flour and roll out dough into a sheet 1/4 inch thick. Cut in round cakes, sift granulated sugar over each, and bake quickly 400 - 450 F. (200 - 230 C).
Amount Per Serving (24 total)
- 207 cal
- 9.4 g
- 28.9 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Thank you! I just ran across this wonderful sugar cookie recipe. My grandmother always made these. Thank you so much. You made my mother's and my Xmas...." See more"
"Was looking for a crispy cookie. To me, these looked like they would be soft but mine turned out crispy -- who knew? I did a little marbleizing and did them as flatten balls and it worked. ..." See more"
Eileen in OK
"These were pretty good - the recipe is tough because "bake quickly" was a little vague. I'd say I did them for about 8 minutes or so and they were browned on the bottom and light on top. They are pr..." See moreetty crisp and have a distinctive spiced flavor which I was surprised my six-year-old actually liked. These are pretty good, definitely different, though I prefer a more "standard" sugar cookie flavor. Thanks for the recipe!"
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