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Italian Sugar Cookies and Eggs

Italian Sugar Cookies and Eggs

So, the recipe today is not a retro one, but part of the method is!

My son was really excited to have a lemonade stand, but since there was one on each corner of our block, I thought that it would be cool to sell cookies! I had  a sure-fire sugar cookie recipe and frosting left over from the sponge cake debacleso I went to work.  I got my shortening creamed, then went to add the eggs and I didn’t have enough! I went to my 1940′s Better Homes and Gardens Cookbook for some answers. Here is what I found:

If you can’t read that, it says that 1 egg is equivalent to 1/2 t. baking powder! Yea! And it worked. Granted I already had a few eggs, but the baking powder did the trick, OH and I also added 2 T. water for the liquid part for each egg. I didn’t want the cookies too dry!
Egg Equivalent: 1/2 t. baking powder and 2 T. water

Tender Italian Sugar Cookies


  • 3/4 cup shortening
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt


  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. I use a 2 T. cookie scoop and press mine down to flatten.

We sold these for 50 cents for 3 for a dollar and it was a success! My son made $12!! in 1 hour! We have great neighbors!

I had to leave a few plain for me…frosting is not my thing!

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