“Sugar Cookies, sans Pickle Juice”

…my little cousin came forth with excitement,
Enthralled that I’d be making cookies for tonight’s event.
I asked her if she’d like to aid in my cause,

And while we began to mix and toil,
I noticed that we didn’t have any vegetable oil.
“We don’t have all the ingredients,” I exclaimed without glee,
But the little cousin replied, “Leave it all to me.”
“I know something we can substitute, and I’m sure you’ll love it”.

Trusting her experience with the Easy-Bake Oven.
In joy of the salvaged cookies, I tried the batter.
Seconds later, something had gone awry in my bladder.
As I rushed to the can, my cousin asked, “What’s the matter?”
Enlightened being asked what was wrong,
I deftly replied, “The pickle juice was too strong!”


  • 1 cup butter
  • ½ cup sugar
  • 1 large egg
  • 1 tablespoon vanilla
  • 3 cups flour
  • ½ teaspoon baking powder


  • Mixer or large bowl
  • Cookie Sheet


  1. Preheat oven to 350°F.
  2. Cream butter and sugar until light.
  3. Beat in egg and vanilla.
  4. Sift flour and baking powder together; stir into creamed mixture.
  5. Refrigerate for about 1 hour, or until dough is firm enough to roll.
  6. On a floured surface, roll ⅛-inch thick and cut with cookie cutters.
  7. Bake 10 to 12 minutes at 350°.

What you should know

Makes about 7 to 8 dozen small sugar cookies, or fewer with large cutters.

Re: “Sugar Cookies, sans Pickle Juice”