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Rumford Sugar Cookies

Rumford Sugar Cookies

Martha

Martha

A nice sugar cookie from the 1940s. It's fine to use milk instead of the water.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. (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.
  2. 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).
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Reviews

VICKIE SCHULZ
18

VICKIE SCHULZ

11/11/2003

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.

LOVEBREEZY
12

LOVEBREEZY

11/11/2008

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.

Eileen in OK
8

Eileen in OK

4/28/2007

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 pretty 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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