does any have a recipe for old fashion sugar cookies?

yes, go to Trader Joe's, if you have them where you live, they're selling a box of sugar cookies where you have to mix the dough, roll it out, and it comes with Christmas cookie cutters, it's pretty cool actually, other than that go to the market, get a pack of Pillsbury Sugar cookies, open the package, cut them in slices, and stick them into the oven =P

1

Old Fashioned Sugar Cookies

Ingredients:

1 cup butter, unsalted

1 cup white sugar

2 eggs, lightly beaten

1 teaspoon vanilla

3 cups flour

2 teaspoons baking powder

1 teaspoon salt

Directions:

In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.

In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours.

Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar. Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. Remove cookies to a rack to cool completely.

OLD-FASHIONED SUGAR COOKIES There are untold numbers of sugar cookie recipes circulating throughout the Midwest. As students of this sweet know, lard makes for a particularly toothsome cookie, with a texture at once crisp and sandy. For a cookie that is crisp but also chewy, vegetable shortening is best. 1/2 cup lard or vegetable shortening, melted and cooled 1/2 stick (1/4 cup) unsalted butter, melted and cooled 1 cup sugar plus additional for coating the cookies 1 large egg 1 teaspoon vanilla 2 cups all-purpose flour 2 teaspoons baking soda 3/4 teaspoon salt In a large bowl stir together the lard or shortening, the butter, 1 cup of the sugar, the egg, and the vanilla. Into the bowl sift together the flour, the baking soda, and the salt and stir the mixture until it forms a dough. Chill the dough, covered, for at least 2 hours or overnight. Preheat the oven to 375°F. Roll rounded tablespoons of the dough into balls, roll the balls in the additional sugar, coating them completely, and arrange them 3 inches apart on lightly greased baking sheets. Flatten the balls with the bottom of a glass dipped in the sugar (the edges will crack slightly) and bake the cookies in batches in the middle of the oven for 8 to 12 minutes, or until they are pale golden. Transfer the cookies to racks and let them cool. The cookies keep in an airtight container for 1 week. Makes about 32 cookies.

I believe you are looking for Drop sugar cookies

Drop Sugar Cookies

2 1/2 cups sifted all-purpose flour

1/2 teaspoon baking soda

¼ teaspoon salt

1 cup butter

1 cup sugar

1 egg

1 teaspoon vanilla extract

¼ teaspoon almond extract

2 tablespoons milk

red sugar crystals or green sugar crystals

Preheat oven to 400°F.

Sift together flour, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar until fluffy. Beat in egg, vanilla and almond extracts. Add the flour mixture and beat until smooth. Add in milk and beat.

Drop by teaspoonful - about 3 inches apart - onto greased baking sheets. Flatten with bottom of a glass that has been dipped in colored sugar crystals. Bake for 10 minutes or until edges are lightly browned. Cool on racks. Makes about 5 dozen

One pound of butter (4 sticks)

2 cups powdered sugar

1 cup white sugar

2 eggs, beaten

2 tsp. vanilla

1 tsp. cream of tartar (IMPORTANT, DO NOT OMIT!)

1 tsp. baking soda

1/2 tsp. salt

4 1/4 cups flour (no need to sift.)

Melt butter. Add sugars and mix well. Let cool and add eggs (you don't want to cook the eggs so make sure it's cool).

Add vanilla, cream of tartar, baking soda and salt. Mix well.

Add flour one cup at a time. Dough will get stiff and hard to mix. Keep adding flour.

Chill dough for at least one hour (overnight is better).

Preheat oven to 325 F.

Grease cookie sheets.

Roll dough into walnut sized balls. Roll in plain white sugar (you can use colored sugar for holidays if you wish)

Place 1 inch apart on cookie sheet and flatten with spatula.

Bake at 325 F. for 10-15 minutes or until golden brown.

Cool on cookie sheet for 1 minute then move to wire rack to finish cooling. Once cool, store in a covered container to keep the cake-like texture. Open air will cause them to get crispy. They are good either way. Enjoy.