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Marguerite's Sugar Cookies

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These are a great and easily made holiday cookie which has been enjoyed for generations in my Italian family. I used to make these with my Mother Marguerite when I was a child, and now I share them with my son, daughter-in-law and two grandsons. My daughter-in-law also has added these to her holiday repertoire, and makes them with my grandsons. Hope you all enjoy them as much as we do.

Marguerite's Sugar Cookies

  • Yield: Around 4 dozen
  • Prep Time: 15 min


  • 1 ½ cups sugar
  • 1 cup butter softened
  • 2 eggs
  • 3 cups flour
  • 1teaspoon. baking powder
  • 1 tspoon baking soda
  • pinch of salt
  • 1 ½ teaspoons pure vanilla extract
  • sugar for sprinkling on top of the cookies
  • marachino cherry halves for the tops of the cookies
  • walnut halves for the tops of the cookies
  • reserved juice from the marachino cherries (optional)


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Lightly butter a cookie sheet and set it aside.
  3. Cream the butter and sugar together in a large bowl.
  4. Lightly beat the eggs in a small bowl and add them to the butter sugar mixture.
  5. In a separate bowl mix together the flour, baking powder, baking soda, and salt.
  6. Add the flour mixture to the butter, sugar, and egg mixture.
  7. Blend thoroughly and add the vanilla extract.
  8. Roll into 1 inch balls and place on your lightly buttered cookie sheet.
  9. Dip the bottom of a glass which has a diameter of around 2 inches into a plate of sugar, and then flatten each ball of cookie dough into a cookie the size of your glass.
  10. Repeat dipping into the sugar before flattening each cookie.
  11. Sprinkle a little additional sugar on top of each cookie.
  12. Place ½ of a marachino cherry or a walnut half on top of each cookie.
  13. You may drizzles a little of the reserved juice from the marachino cherries on some of the cookies if you wish.
  14. Place in your preheated 350 degree Fanrenheit oven for about 15 minutes. Check on them at 10 minutes.
  15. Remove from the oven when they are still quite light in color. The bottoms of the cookies should be a very light golden brown, and the tops should remain white.

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