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Kathryn’s Sugar Cookies
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As many of you know Kathryn Willeford Callaway is the original owner of Holly Hill. One day soon we will be adding a page to this site so you can read the history of Holly Hill. Until then you must know that Kathryn is a wonderful and creative cook. She has been such an inspiration to me; learning and experimenting with herbs in the kitchen. This is not an herbal recipe but one you must try. We both keep a cookie jar full on the kitchen counter most all the time. I’m thrilled to pass this recipe on to you.
1 c. powdered sugar
1 c. granulated sugar
1 c. oil
1 c. butter
1 t. vanilla (make sure it’s good quality)
2 eggs
Beat the sugars with the oil and butter until fluffy. Add eggs and beat well. Sift together the following:
4 ¼ c. flour
1 t. cream of tarter
1 t. salt
1 t. soda
Add slowly to sugar mixture mixing well and scraping bowl once or twice. You may need to add another ½ cup of flour depending on the brand you use. Drop large teaspoons full onto an ungreased baking sheet. We usually flatten them some with a glass dipped in sugar. Bake at 350 degrees for about 12 minutes until the edges begin to turn golden. Do not try and frost, they are too tender and it would be an insult their delicate flavor.
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