Miss Vickie’s Sugar Cookies (Egg-free and optionally dairy-free)

Jackson and his Mimi starting a tradition with these egg-free and optionally dairy-free sugar cookies.

Have you ever met a woman who was beautiful, had an equally beautiful family with grown children who are best friends with each other, whose home is fit for the cover of Southern Living magazine, who loves Jesus, who crafts and entertains and cooks, and well, who you just might hate for being so together if it weren’t for how kind and caring and generous she was; and instead of envying her, you kind of just hope she’ll adopt you? I have. Her name is Miss Vickie.

Miss Vickie is Jared’s best friend Nick’s mom. Vickie and her husband Roger own three Chick-fil-A’s in our area and have raised entrepreneur-minded, self-motivated, creative kids. I wrote most of We Laugh, We Cry, We Cook, at Nick’s co-working space in Dallas, Common Desk, the first of its kind in the metroplex. Natalie, Miss Vickie’s daughter, is one of the most creative people I know. Her blog is so inspiring for crafty (or wannabe crafty) mamas!

Apparently, the creative genes run deep. Miss Vickie is kind of famous in these parts for her sugar cookies. If you’ve been to her house, you’ve probably seen a jar full of these soft, buttery cookies in an array of pastel colors and cute shapes, and may have even been sent home with a mason jar full of them. The recipe was created and passed down by her Italian family, the Spinelli’s, years ago.

How much do you love this handwritten recipe?

Surprisingly, it doesn’t call for any eggs and since it calls for margarine, swapping Earth Balance is a no-brainer to make them dairy-free too.  She says she’s never come across a recipe quite like it and neither have I. They are so light and almost melt in your mouth.

My mother-in-law Rhonda and Vickie have been friends for as long as Jared and Nick have been buds. Through vacations and ball games and girlfriend getaways, they’ve shared a few of these cookies over the years. And now they are sharing them, as Nonna and Mimi, with their grandkids. Nostalgia.

We went to one of our favorite getaways out in East Texas over Easter weekend with Jared’s parents. Early Saturday, it was rainy and cold, so Mimi and Jackson baked the morning away, while I snapped photos. We declared it an official Easter tradition.

Mix the ingredients.

This is a perfect recipe for kids to help with. Simple ingredients. Simple steps. Edible dough.

Taste for quality control.

Yep, it’s yummy.

“Flour” your board with powdered sugar.

I could just eat him up. 😉

Press or roll the dough.

Mimi and Jackson making sweet memories.

Cut out your shapes with cookie cutters.

Cooking with kids is neither neat or orderly. Luckily this dough is soft, pliable, and forgiving. Just roll it back up and press it down again to start over.

Bake, cool, and ice.

Pick your color, any color.

Decorated with love (not skill).

Eat.

Debating on whether or not he should eat his sugar cookie masterpiece.

Clean Up.

This boy loves a vacuum like nobody’s business.

Thank you Miss Vickie, for sharing this family recipe with us and allowing me to share it with our readers!

Miss Vickie’s Sugar Cookies

Makes about 24 cookies

Ingredients

1 cup margarine (or Earth Balance)
1/2 cup powdered sugar (plus some to powder table)
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt

Icing
1 cup powdered sugar
1 tablespoon water
1/2 teaspoon vanilla
food coloring

Directions

Preheat oven to 350 degrees. Mix margarine, powdered sugar, and vanilla with a mixer. Stir in flour, a little at a time, and salt. Powder the table with powdered sugar. Roll out dough 1/4 inch thick. (The dough is very soft, so we just used our hands for this step.) Use cookie cutters to cut out cookies. Lay them on an ungreased cookie sheet. Bake for 7 minutes. Allow to cool. Decorate with icing.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Miss Vickie’s Sugar Cookies
The URL: http://wp.me/p1UwM9-WH

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