Ethel's Sugar Cookies (p.18). I made them into bar cookies, since that is my new cheater shortcut way to make sugar cookies, so technically, I suppose I can't judge this recipe as I would for regular, roll-out sugar cookies.
However, I can say that I prefer my usual sugar cookie recipe to this one. These were dry (however, I very possibly over baked them.) And I think I just like the flavor of my usual sugar cookies better.
I also frosted these with the Butter Icing recipe in the back of the book (pg. 150). As with the chocolate icing recipe I used on the chocolate drop cookies, I had major issues with this recipe. First of all, I had to double the recipe that was listed in the book. The amount of the written recipe was so skimpy, even though it claims to be enough to frost 4 dozen cookies. Even doubled I had my doubts that it would frost 4 dozen cookies. The doubled batch barely covered a regular-sized cookie sheet pan of bar cookies.
Now, while I am making these recipes, I have to remind myself sometimes that these are the recipes as they were written back in 1963. The way people ate was most definitely different back then. Maybe in 1963 a scraping of frosting over a cookie was sufficient. But that is not how we roll in this house. I love frosting, especially on Sugar Cookies, and I need it to be very generous, which this recipe, even doubled, was not.
So, to summarize, I didn't love these, and won't be making them again. However, there are a few more basic cut-out recipes in the cook book that I want to try, one being a sour cream cut-out dough. I have much higher hopes for that one.