As we shared recipes from our mothers in our May/June issue, I had to share everyone’s favorite recipe from my mother. My dear little mama, Evelyn Slay, is 90 years old, and she is the best cook I know. She has taught me so much about cooking, entertaining, and life in general. She is a true Southern lady and is known for how sweet she is, for her many delicious meals, and for sharing with everyone. She has made more cakes and cookies for people than the most popular bakery.
When my daughter was young, she loved to stay with Mimi and bake cookies. They made sugar cookies for all the holidays, but Beth wanted to make cookies all the time, even when it was not Christmas, Easter, or Valentine’s Day. So sweet little Mimi told her to choose any shape and color she wanted, and so Yellow Dogs were born. And Mimi’s famous sugar cookies became known as Yellow Dog Sugar Cookies because of course, Mimi and Beth made and shared many more yellow dogs than Santas or bunnies or hearts. Enjoy these sweet Yellow Dogs with someone you love anytime!
Yellow Dog Sugar Cookies
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup margarine
1 cup sugar
1 egg
1 tablespoon evaporated milk
1½ teaspoons vanilla
Preheat oven to 375 degrees. In a bowl, sift flour, baking powder, and salt together; set aside. With mixer, cream margarine and sugar. Beat in egg, milk, and vanilla. Add flour mixture. On a floured surface, roll out to ½-inch thick, and cut into shapes with a cookie cutter dipped in flour. Place on a parchment-lined baking sheet, and bake for 12-15 minutes. Do not over bake. Remove to a wire rack placed over wax paper to cool completely. With a pastry brush, brush with Confectioners’ Sugar Icing.
Yield: about 2 dozen cookies
Confectioners’ Sugar Icing
¼ stick margarine
2 cups confectioners’ sugar
¼ cup evaporated milk
½ teaspoon vanilla
In a bowl, melt margarine in microwave 30 seconds on defrost. With a spoon, stir in confectioners’ sugar, milk, and vanilla. To thin, add milk. To thicken, add confectioners’ sugar.
