This recipe came from my children’s Great Grandmother Alden. It’s a wonderful classic “no roll” sugar cookie. What we’ve done here at Spice & Tea Co. is spice it up a bit by using our fusion sugars to top the cookies! Our top pick fusions to use have been our Habanero and Espresso sugars! Followed closely by our Lemon, Raspberry, Cinnamon, Strawberry and Dark Cocoa. It’s a fun way to enjoy an old favorite! Ingredients: • 1 lb butter or margarine • 1 cup powdered sugar • 1 cup sugar • 2 eggs • 2 tsp vanilla • 4 cup + 4 Tbsp flour • 1 tsp cream of tarter • 1 tsp baking soda • 1 tsp salt (I use Pinch 'n Rub Pacific Blue Kosher Flake)
Directions: Cream together the first 5 ingredients until light and fluffy. Add the dry ingredients and mix just until blended. It’s best to refrigerate the dough for an hour so it’s easier to handle.
Preheat over to 350°. Shape into 1” balls and roll each ball in your preferred fusion sugar. Flatten with a sugared glass bottom. Bake at 350° for 10 min. or until lightly golden on the edges. Note: This recipe is very easy to cut in half which we typically do as it makes 10-12 dozen cookies!
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