I promised the ladies last Saturday at my Holiday Workshop that I would post my Sugar Cookie Recipe and Cheese Soup Recipe today.  (So Ladies, here it is)  Tomorrow, I’ll be posting the rest of the pictures from the workshop.

For the rest of you:

I know I’ve shared my favorite Christmas Cookie Recipe here on my blog before.

But, I think the meaning this recipe holds for me bears repeating.

When I was a new bride (32 years ago) I asked my mother for her Sugar Cookie Recipe.

(It was a Tupperware Recipe.)  She wrote it out on a piece of notebook paper.

(I have always loved my mom’s… handwriting)

It is now yellowed, stained with vanilla, brittle, ripped and creased.

But it is priceless.

Several years back after my mom was diagnosed with Dementia and she could no longer write

her name, I realized how important that piece of paper really is.  I now keep it in a protective sleeve.

I can help thinking of my mom every time I make them.

Sue’s Sugar Cookies

• 1- 1/2 c. powdered sugar
• 1 c. butter or margarine
• 1 egg
• 1 tsp. vanilla
• 2- 1/2 c. all purpose flour
• 1 tsp. cream of tartar
• 1 tsp. baking soda

1. Cream sugar & butter, add egg & flavoring, mix thoroughly.
2. Sift dry ingredients together and stir in.  (I dump)
3. Refrigerate 2 to 3 hours.
4. Heat oven to 375°.
5. Divide dough in half & roll out on lightly floured Tupperware pastry sheet.
6. Roll thin, but thick enough to pick up the design with the Tupperware cookie cutters.
7. Dip cookie cutter into flour before each cutting.  Cut as many cookies from each rolling as possible.  The least amount of working with the dough gives the best cookie.
8. Place on lightly greased baking sheet.  Bake 7 to 8 min. or until delicately golden.

Cheese Soup

• 1 Qt. Water
• 2 Cups Diced Potatoes
• 1/2 Cup of chopped onions (optional:  I don’t add onions to mine)
• 4 Chicken Bouillon Cubes
• 1 Can Cream of Mushroom Soup
• 1 Bag of Frozen California Mix Vegetables
• 1 lb. Velvetta Cheese loaf  (also good with a little  extra)

1. Boil potatoes, onions in water & cook.
2. Add frozen vegetables & cook.
3. Add mushroom soup and cheese.
4. Heat & Serve

Do not allow soup to boil.

* I make this soup every Christmas Night.  After a long day of eating heavy foods it’s nice to have something warm and light to eat.