January Book Club

I had a wonderful time at Book Club last night, and I am so much the better for knowing you wonderful women. I had some recipe requests, and I am glad to comply:

BLUE RIBBON SUGAR COOKIES

1 C. butter
1/2 C. powdered sugar
1/2 C. sugar
1 egg
1/2 t. vanilla
2-1/4 C. all-purpose flour
1/2 t. cream of tartar
1/2 t. baking soda

Heat oven to 375°F. Combine butter, powdered sugar, and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cream of tartar, and baking soda. Beat until dough forms a ball.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten to about 1-1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired. Bake for 7 to 9 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets.

GINGERSNAPS

1 C. packed brown sugar

3/4 C. shortening

1/4 C. molasses

1 egg

2-1/4 C. all-purpose flour

2 t. baking soda

1 t. ground cinnamon

1 t. ground ginger

1/2 t. ground cloves

1/4 t. salt

granulated sugar

Mix brown sugar, shortening, molasses, and egg in a large bowl. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour. Heat oven to 375°. Grease cookie sheet lightly. Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. Place balls, sugared sides up, about 3 inches apart on cookie sheet. Bake 10 to 12 minutes or just until set. Remove from cookie sheet. Cook on wire rack.