Eric with his sister Beth in 1967
	Official recipe sheet from the 1950's Betty Crocker Cookbook

For 57 years – from my boyhood through college years through starting my own family and career in Knoxville – one of my Christmas favorites was my Mom’s sugar cookies. 
 
She used her 1950s Betty Crocker cookbook and tins that dated back to about the same era. Sure, it took longer to use cookie cutters and cut out the shapes of reindeer, trees and snowmen, the reroll the dough and do it over and over. And then to artistically add the sprinkles of ever color and flavor. 
 
It was tedious work, and I'm sure it got to be boring after the first 4 or 5 batches. But I loved her cookies, and she loved me and my sisters – so she doubled the recipe, baked for days, and made plenty. Plates went to teachers, neighbors, the parish priest and nuns. When I grew up and lived in another state, a tin was always sent home with me. 
 
Here’s her recipe for simple but elegant melt-in-your-mouth sugar cookies: 
 
 
Ethel's Sugar Cookies
 
“Perfect with lemonade on a hot summer day,” says Mrs. J.H. Wolfe of Iowa City, Iowa, who gave us the recipe. “And at Christmastime, they are traditional in our home… cut in fancy shapes and decorated with gay icings and tiny candies.” 
 
INGREDIENTS:

• 1 1/2 cup soft shortening (part butter) 
• 2 cups sugar 
• 4 eggs 
• 1 tsp. flavoring (vanilla or lemon or a combination of the two)
• 5 cups sifted Gold Medal flour 
• 2 tsp baking powder 
• 2 tsp salt 

DIRECTIONS:

• Mix together shortening, sugar, eggs, and flavoring thoroughly: 
• Sift together flour, baking powder and salt into first mixture and stir.
• Chill at least 1 hour.
• Roll out 1/8 inch thick. Cut into desired shapes.
• Place on ungreased baking sheet. Sprinkle with sugar, if desired.
• Bake at 400 degrees for 3 to 8 minutes or until delicately browned. 
• Makes about 8 dozen 3 inch cookies