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From Naomi Solomon on FB: This recipe was given to my mother sometime in the 1940s by the mother of a neighbor. That woman died before I was born in 1944. I remember hearing about Mrs. Kleibscheidel but only remember her daughter Honey. This was a small town, and most everyone knew each other. Simpler times. I never found out why they were called AP cookies. My best guess is that there was a market called A&P and may have been found there. I call them APs or roll outs, or cut outs. I've added tips at the end of the recipe. (Jann's note: APs were supposedly made by Ann Page in Philadelphia. But, no one can prove it.)




  1. Cream margarine and sugar.
  2. Then add other ingredients in order given, and mix all together.
  3. Dough can be rolled and use cookie cutters to make cutouts, or dough can be rolled into dime-sized balls and then pressed down with a fork dipped into flour.
  4. Decorate cutouts or pressed balls with green or red sugar or colored jimmies.
  5. Bake at 350 degrees until light brown around the edges.
  6. Note: Divide dough into small easily rolled balls. Keep dough refrigerated. I flatten those balls and place in sandwich bags until ready to use. It makes rolling easier. Roll ball enough for 6 or 8 cookies. Put unused in fridge until ready to reroll. Also, an old trick taught to me was to use ½ powdered sugar and ½ flour to roll so they don’t have that flour taste on them. You must work fast as this dough uses a lot of butter and is therefore a challenge. I’ve been rolling them for so many years and was largely frustrated until I got the knack. The taste is wonderful. I don’t use margarine anymore but it’s ok to use it.
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