Ruth's Sugar Cookies

Finally figured out Ruth's sugar cookie recipe. This is not an easy one to work with, but the result is a crisp outside, chewy inside and a sweet taste with just a bit of tang.

Ingredients

1/2 c butter
1/2 c shortening
1 c sugar
3 eggs
3 1/2 c flour
1 tsp baking powder
2 tsp cream of tartar
1 1/2 tsp vanilla

Time

Prep: 1/2 hour
Rest: Overnight
Cook: 8-10 min per batch (about 40 min)

Instructions

1. Cream together butter, shortening and sugar in a stand mixer until well combined and fluffy. Add eggs and blend very well.
2. In a large bowl, sift together flour, baking powder and cream of tartar. Add flour mixture gradually to cream mixture.
3. Once fully combined, add vanilla.
4. The dough will be a sticky mess. Scrape it out with a spatula onto a piece of plastic wrap and twist shut or cover the dough by pressing the plastic wrap down into the mixing bowl.
5. Chill dough overnight or at least 4 hours in the back of the refrigerator. The result is a bit like play doh. It is sticky and crumbly at the same time.
6. Preheat oven to 400 degrees. "Flour" your rolling surface and rolling pin with confectioner's sugar.
7. Roll out cookies no thinner than about 1/4 inch - thinner cookies will flake, burn and crumble. These will not rise (much), so cut them the thickness you want them when they are finished. Continue rolling and cutting, using sugar to prevent sticking. If it is warm out or you take a long time, return the dough to the fridge to firm it up.
8. Bake on an un-greased cookie sheet (we used parchment paper to great success) for 8-10 min or until just barely brown on the edges. Place in an airtight container as soon as they are cool enough.
9. These are delightful cookies by themselves, especially if you're a bit heavy on the sugar while rolling. They come out sweet and tangy from the cream of tartar, and work well with frosting, egg wash or just plain.

Makes 4-6 dozen, depending on the size of your cutouts.