Solomon Recipes

I started this blog so I could pass along family recipes to my children. Most of these recipes are Eaton recipes.

But, no need to share the last name Solomon. The majority of the recipes are made by me, Mother Goose, my Sister in law, Gretchen and two friends Leta and HK. If you would like to be a contributor, just holla!


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Monday, February 11, 2008


Cream together:
1/2 cup Butter
1 cup sugar
2 eggs beaten
1 TBL spoon milk or heavy cream
1 tsp. vanilla

2 1/2 cups flour
2 tsp Baking Powder

Preheat oven to 350 degrees and bake 8- 10 minutes

Your dough should not be sticky. Add a little extra flour so that your dough is workable. If you are using cookie cutters, roll out dough to whatever thickness you would like your cookies to be. Roll out dough on floured surface and flour your rolling pin. Choose a cookie cutter or a glass and cut out shapes.

If you are not going to frost these cookies you could sprinkle a little sugar on the tops before baking.

Bake on greased cookie sheet for 8 to 10 minutes. You do not want your cookies to show brown on top. They will be over baked. You will just barely begin to see the bottoms of the cookie turn brown. Another way to test if cookies are done is to lightly finger test. Touch cookie if it springs back it is ready to pull. If your cookie leaves an imprint leave in oven for an extra minute or two.

Remove cookies from baking sheet and let cool on wire rack.

Cool and then frost with cream cheese frosting

Bill prefers his sugar cookies thin and crispy. The rest of the family likes our cookies soft and thick.

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