The recipe for the sugar cookies originally came from Mary Margaret McBride's Cook Book, and they are the cookies I make when I cut out the Christmas shapes and frost for Christmas cookies and they are hands down my family's favorites.
When my step daughter saw these at my place of work she was mad because I was giving away some of HER cookies!
One other footnote. two sugar cookies filled with home made strawberry jam, was my Grannie Millers signature coookie. Just sandwich jam in between 2 cookies and bake.
This is one cookie recipe you can double.
Cream butter, add sugar gtadually umtil light and fluffy, add egg, vanilla, and milk.
Add dry ingredietns, mixture will be stiff. I really appreciate my stand mixer now because it stands up to the stiffer doughs, not like my whimpy hand mixer.
Divide dough in half, wrap in plastic wrap and put in fridge for at least 1 hour.
When ready to roll out, preheat oven to 375 degrees.
Take out one dough ball and leave other in fridge until ready for it.
I can't tell you how thin to roll out. Thinner cookies are more cruspy, thicker ones are softer. I can tell you that if you are going to make filled ones, make a double batch, because each cookie requires 2 cookies.
To make filled cookies, place one cookie on a cookie sheet sprayed with non stick spray.
Put a rounded teaspoon of strawberry jam in the middle.(Or jam that you like)I put in my home made strawberry jam that I made in June.
Put another sugar cookie on top, and seal with the tines of a fork all around.
Bake in a preheated 375 degree oven for 8 to 10 minutes