She always made sure the cookie jar was full

Grandma Margaret's Sugar Cookies

Who was Grandma Margaret?  Grandma Margaret was not my grandma by blood but her and her family were lifelong friends of my family.  By the time I knew her, she was a widow who I remember lived in a pink house in the center of my tiny hometown.  She was a perfect grandma type; kind with a huge heart, endless hugs and a full cookie jar.  I don’t know where she got this recipe but to me it will always be her sugar cookie recipe.  When I was in high school I often spent my lunch hour catching up with her and of course, filling my pockets with these cookies.                                                                                          

Preheat your oven to 350 degrees F (175 degrees C).  

Cream together the butter, vegetable oil and sugar.  Beat the egg slightly in a separate bowl and add it to the butter, oil and sugar mixture.  Stir to combine.  Mix the dry ingredients in a separate bowl and then add it to the wet ingredients.  Mix well.  The dough should be a bit sticky and not too stiff.  

Line a baking pan with parchment paper.  I prefer this to using a non-stick pan but you can use a non-stick pan if that is what you have.   Form balls of dough to your preferred size.  I normally make them about 1.5 inches in diameter (4 cm).   These cookies flatten and spread out to a thin cookie so don’t crowd the cookie sheet.  Take a drinking glass and dip the bottom in the cookie dough then dip the bottom of the glass in some sugar.  Use the sugar coated glass to flatten each dough ball.  You don’t need to press it too hard, just flatten it out.  It will continue to spread and flatten during baking.  Re-dip the glass in sugar between each cookie.  

Bake the cookies for 8-10 minutes just until the edges start to turn golden.  Place the cookies on a cooling rack after baking.