PA Dutch sugar cakes
I debated even posting this recipe because I kind of thought these cookies were rather plain and needed something more to boost their flavor. But let me start at the beginning. Someone asked me if I’d ever heard of sugar cakes, and she gave me her family recipe. Apparently this is a PA Dutch cookie and versions of it are very popular in the PA Amish community too. Having never eaten them, I figured I’d give it a try. (I’m passing along the recipe exactly as it was given to me.)
This recipe makes a sticky dough that just didn’t want to cooperate with a cookie scoop or even spoons. Some of the cookies kind of oozed all over the cookie sheet, while some stayed in their nice little circle shape. There just didn’t seem to be any rhyme or reason to which ones turned out well and which ones didn’t. And, frankly, since they didn’t taste exceptional, I ended up just bagging the whole thing mid-way through.
Not long afterward, my sister-in-law and her hubby walked in and were mighty happy to see the cookies sitting on the table. They ate a bunch of them and really enjoyed them. Maybe they were just frustrating me too much for me to like them. Go figure. I’m just moving on.
Recipe: Sugar Cakes
2 c. granulated sugar
1 c. butter, softened
1 c. buttermilk
4 1/2 c. all-purpose flour
4 tsp. baking powder
1 tsp. baking soda dissolved in 1 Tbsp. boiling water
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Cream sugar and butter. Add eggs and beat well. Add 1/2 of the buttermilk, 1/2 of the flour, and all of the baking powder. Mix well. Add the remaining, buttermilk and flour, and the baking soda. Mix well. Add vanilla and mix.
Drop by spoonful onto lightly greased cookie sheet. (Only grease baking sheet the first time.) Sprinkle with colored sugars. Bake 10-12 minutes, or until edges start to brown and an indent made by your fingertip disappears on the cookie’s top.
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