AJ Quigley, a regular on King Arthur’s Baking Circle community, emailed us this recipe with the following message –

“I ran across one of my favorite sugar cookie recipes years ago in one of those ‘company’ fundraiser cookbooks, and have used it quite often since then. I checked KAF’s recipes and there’s not one like it, so I thought I’d share. It makes a tender-crisp, melt-in-your-mouth cookie.”

Well, I’d been looking for the “perfect” sugar cookie recipe for a long time. Since about 1967, to be exact, the last time I tasted a sugar cookie from the Colonial Bakery in Glastonbury, Connecticut…

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Fancy – it doesn’t HAVE to be fussy…

The following blog comment was posted by “Angela,” in response to a post on linzer cookies:

“Another favorite trick of mine to use with any mini cookie cutter. Bake a dozen each of 2 different types of cookies (ex.: sugar and snickerdoodle, or chocolate fudge). Then while they’re still warm, cut the centers out and swap them out! As the cookies cool the pieces stick together and you get, for instance, a sugar cookie with a cinnamon heart in the center.”

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