Grandmother’s “Sugar Cookies”

Rows of beige cookies cooling on a rack

Grandmother's "Sugar Cookies" (1943)

Economy recipes for Canada's "housoldiers," 1943

Temperature: 375°F
Time: 12–15 minutes
Yield: 4 dozen cookies (about 2 1/2” in diameter)

Ingredients

  • 2/3 cup shortening
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup Crown Brand Corn Syrup
  • 2 eggs, well beaten
  • 1 teaspoon vanilla or lemon extract
  • 2 1/4 cups sifted all-purpose flour
  • 3/4 cup sifted Benson’s or Canada Corn Starch
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon soda

Directions

Cream shortening and gradually beat in brown sugar and Crown Brand Syrup, blending thoroughly. Add beaten eggs and flavouring. Sift dry ingredients together 3 times and add to creamed mixture in 5 or 6 additions, working in gradually until all has been used. Roll out thin on a floured board and cut in rounds or other desired shapes. Place on greased baking sheet; bake in a moderate oven (375°F) for 12 to 15 minutes. When cool, put together in pairs with jam, jelly, apple butter, etc.; or serve plain.

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