Sugar Cookies

For years I use to buy cookies from Linda Henderson. I nicknamed her "The Cookie Lady" Still to this day I have never had a cookie as good as hers. There have been many a cookie come close, but none to top the best cookie baker I have ever met. I honestly think Linda's cookies had a measure of her sweet soul in each one of them, because baking them delighted her and I swear to you that sifted over running deep into each cookie.

A couple of years ago Linda began caring for her aged mother. It now consumes all of her time and the little kitchen she baked her goodness in next door to her home now stands empty. Some day I'm going to have her come and teach me how to make her raisin filled cookies. Those are the best cookie I've ever sunk my teeth into. No joke! I'm serious. I love raisins and those are my all time favorite. And I don't think anyone will ever reach the cookie status Linda acquired with me.

Linda's cookies were such a hit at any and every event I had that soon I took to hiding some for myself. It wasn't long and my confiscating ways were discovered. Everyone soon knew I confiscated and hid extra cookies. It was then that I had to hide extra cookies from the stash of extra cookies I already hid. This gives you a true perspective as to just how good Linda's cookies were. They were always the first thing to disappear. It didn't take long for people to learn her reputation and given all the missionary goings and comings I had, people quickly learned to take the cookies first and eat the main course after they had guaranteed themselves the best item on the menu. If you waited to go back for a cookie, there were none to go back for! It's true, no exaggeration necessary!

The other day I couldn't stand it. I wanted one bad! I called up Linda and BEGGED her for her recipe. She is a kind soul. She shared it with me, her number one fan and customer. Love, love, love this lady ---yes as much as her cookies!

So here it is. The ultimate recipe. Good luck adding Linda's sweet soulful spirit to them.
The how to:

Ingredients:

2 Cups Granulated Sugar
1 Cup Butter Flavored Crisco
1 Cup Sour Cream
2 Eggs
1 Tbsp Almond
5-5 and 1/2 Cups Sifted Flour
2 tsp Baking Powder
1 tsp Soda
1/2 tsp Salt

Bake 350 for 12 min.

Mix the wet ingredients. In a different bowl mix the dry ingredients. Sift or whisk the dry good so all the soda and salt is mixed well. Add the dry ingredients to the wet.

This is a nice soft dough. I work with it on my Bethany Pie Board and flour things well.

Roll out and cut around 1/8 to 1/4 inch thick. I like my cookies thick and soft.

Bake 350 12 min or so

Linda's Best Cookie Frosting Recipe evAr

This is the greatest frosting recipe. I use it for all of my Sugar and Gingerbread Cookie recipes.


2 lbs Powdered Sugar
1 cube Fleishmann's Margarine (when I can't find Fleishmann's I use real butter)
2 heaping Tbsp Butter flavored Crisco
2 tsp. Vanilla
Whip and add Milk until it's the consistency you like. (anywhere from about 1/4 to 3/4 cup.)

Whip it for a long time, until it's very creamy :)

Nan's Gingerbread Cookies

I love Gingerbread cookies and my best friend gave me the greatest recipe. They are soft but not too soft, and the flavor is just right. They are so easy to make. Last night I made them for my Grandkiddie Christmas party and I let all the kids frost and decorate them. They were a HUGE HIT! All my girls raved about them and demanded I put the recipe on here pronto! So here ya go girls. Have fun with all your Christmas festivities!

The How To:

Mix together...
1 cup butter flavored Shortening
1 and 1/4 cup of Sugar
1 Egg

In a separate bowl mix

1 cup Molasses mixed with 2 tsp. Vinegar

Now add the Molasses mixture to the other wet ingredients

In a separate bowl mix well with a wire whisk the dry ingredients
5 fluffy cups of flour (do not pack the flour)
1 and 1/4 tsp Soda
1 tsp Salt
2-3 tsp Ginger
1 tsp Cloves
1 and 1/2 tsp Cinnamon

Now Combine all the ingredients together and mix well. I divide the dough into three nice balls. Then you have an easier time rolling them out.

Chill for 2 hours

After chilling, roll out about 1/8 inch thick and cut into your favorite shapes.

Bake 375 6 to 8 minutes. Just light brown

Important Hint: When you take the cookies out of the oven they are too soft to move. Let them sit on the pan on a rack and cool for a bit until they can be moved easily to a cooling rack.

Store in a tupperware to keep soft until decorating or eating.

This cookie freezes well. :)

Merry Christmas from all of us here at All Birds Baking :)