As you can see from this card typed on a real typewriter back in the day, I’ve been using this recipe for a very long time. It makes a nice soft sugar cookie, especially if you don’t handle the dough too much by rolling out and adding flour as you roll and cut. The way I get around this is to take my soft dough and roll it into a log using waxed paper (or Glad Wrap, if you like). I chill the roll of dough in the refrigerator (or even the freezer) for several hours, then just slice, sprinkle with plain white sugar, and bake.
My husband noticed the recipe card sitting out on the counter and asked when I was going to make them. I have all the ingredients, so maybe I’ll mix the dough up tonight and bake them in the morning. Sugar cookies for breakfast. Yum!