This light, crunchy sugar cookie is from Megan’s great-grandmother Treva Martin.

Preheat the oven to 350°F. Line 2 baking sheets or cookie sheets with parchment paper.

Whisk together in a medium bowl:

Beat in a large bowl until smooth:

Beat in:

Beat in one at a time:

Beat in the flour mixture just until combined. Drop by the rounded teaspoon onto the prepared baking sheets about 1 ½ inches apart. Bake until golden brown around the edges, about 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool for 5 minutes on the sheets, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 month.