Sugar Cookies

Ingredients

• 1 teaspoon baking soda 
• 1 cup butter softened
• 1 teaspoon cream of tartar 
• 2 large eggs 
• 5.3 cups flour all-purpose
• 1 cup granulated sugar 
• 1 tablespoon juice of lemon fresh
• 1 cup powdered sugar 
• 0.3 teaspoon salt 
• 84 servings colored sugar 
• 2 teaspoons vanilla extract 
• 1 cup vegetable oil 

Equipment

• baking sheet
• oven
• hand mixer

Directions

1. Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well.
2. Add eggs, oil, vanilla, and lemon juice, beating until blended.
3. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating until blended.
4. Shape dough into 1-inch balls; roll in colored sugar, and place about 2 inches apart on lightly greased baking sheets.
5. Bake, in batches, at 350 for 9 to 11 minutes or until set. (Do not brown.)
6. Remove to wire racks to cool.
7. Chocolate Kiss Cookies: Omit colored sugar. After baking, immediately place one unwrapped milk chocolate kiss in center of each cookie, and cool.
8. Peanut Butter Cup Cookies: Omit colored sugar. After baking, immediately place an unwrapped miniature peanut butter cup in the center of each cookie, and cool.
9. Lemon Cookies: Omit vanilla and colored sugar. Increase lemon juice to 1/4 cup, and add 1 teaspoon grated lemon rind to dough. Proceed as directed.
10. Lemon Thumbprint Cookies: Prepare Lemon Cookies, and press thumb in center of each cookie to make an indentation.
11. Bake and cool as directed. Spoon 1/2 teaspoon raspberry jam in each indentation.