It’s ironic to include sugar cookies in a cookbook that is all about using sweetener instead of sugar. This recipe is for my grandpa, because sugar cookies were his favourite, and there was always a Tupperware container full of them in the cupboard of the cottage my grandparents lived in during the summer. In those days, recipes were written on 3×5-inch cards and kept in a shoe box. My mom inherited my grandmother’s recipe cards and she mounted some of them in a picture frame for my kitchen. When working on this recipe, and mostly failing, I was using only butter because I thought it would work and taste better. Then I looked up at the wall and saw the sugar cookie recipe and noticed it used half margarine and half vegetable oil as the fat. So, I changed my recipe and everything started working ― thanks, Grandma. This is a melt-in-your-mouth cookie with a long, sweet aftertaste.
