I’m not sure why the funny name for these cookies – why they called them White Cookies. Maybe it’s because this recipe comes from the tiny book at my sister’s house and there were at least 4 other sugar cookie recipes in there. Maybe they needed a different name for some of them. Who cares what the name is – these cookies are tremendously goo-ood. This recipe makes a smaller batch of beautiful, tasty, roll-out sugar cookies. This batch of went to some friends, and I couldn’t resist using my chicken cookie cutter! Something about chickens just makes me smile, and I hope they made my friends smile, too! I did roll these a bit thick, and I got 37 chickens out of them. I think you could count on getting anywhere from 3-4 dozen cookies from this batch, depending on how thick or thin you roll the dough.
It’s a very simple but very tasty recipe!
Here is the recipe as I made it:
1 cup butter
1 cup sugar
4 Tablespoons milk
Sift dry ingredients together:
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Roll out the dough, cut cookies, and bake.
Note that there are no time or temperature again.
I baked the cookies at 375 degrees for 10-12 minutes.
It doesn’t say to chill the dough, so that may be why the cookies spread out a little bit.
First mix the wet (ish) ingredients, and then add the dry ingredients that have been sifted together.
Because the dough isn’t chilled, it is a bit of a soft dough. It does cut beautifully.
Here are the cut out chickens. You can put any colored sugar on these (or frost them, of course), but in this case, I liked the sparkle – and bit of a crunch – of plain sanding sugar.
You can see how they spread a little bit, but that sure doesn’t hurt the flavor.
Here are the beautiful little chickens!
These absolutely delicious, and are perfect with your afternoon coffee. Or evening coffee. Or weekend coffee. Or any coffee. Make a batch of these tasty White Cookies!