SUGAR COOKIES

SUGAR COOKIES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cream These Ingredients Together [use a very large bowl – so you can combine the second step into this bowl]:

  • 1

    Cup Sugar Double: 2 Cups Sugar

  • 1

    Cup Powdered Sugar Double: 2 Cups Powdered Sugar

  • 2

    Sticks Butter Double: 4 Sticks

  • 3

    / 4 Cup Wesson Oil Double: 1 1 / 2 Cups Wesson Oil

  • Add These Ingredients and Hand Stir With Above Ingredients:

  • 2

    Eggs [beaten] Double: 4 Eggs [beaten]

  • 1

    Teaspoon Vanilla Double: 2 Teaspoon Vanilla {I use more}

  • In A Separate Bowl Mix Together – The Following Ingredients:

  • 4

    1 / 4 Cups Sifted Flour Double: 8 1 / 2 Cups Sifted Flour

  • 1

    Teaspoon Tarter Double: 2 Teaspoons Tarter

  • 1

    Teaspoon Salt Double: 2 Teaspoons Salt

  • 1

    Teaspoon Soda Double: 2 Teaspoons Soda

Directions

Add the Bowl of Dry Mixtures with the Creamed Mixtures. I always Fold the Mixtures together…I never “stir” them together. You want to mix well; but not over-mix or beat with a beater. In a Separate Bowl –Pour some Regular Sugar – You will use this for Cookie Tops—It Does Not Go Into your Mixtures! I take a Tablespoon and [fairly large portion] and roll into a soft ball – drop on an un-greased cookie sheet – space apart to allow for their expansion during the cooking phase! I use a GLASS [with a flat surfaced bottom]. The first time – lightly put the glass bottom in the cookie dough – then into your sugar --- then flatten one ball of the cookie dough that is on the cookie sheet. After that you can just put the glass back into the sugar directly and then flatten out the next ball of cookie dough as there will be moisture from each cookie to work for the nextBake at 350 Degrees for approximately 10 Minutes Each Batch. You have to watch from about 8 Minutes on through the cooking process – don’t overcook; but then don’t undercook ☺☺☺! Spread Parchment Paper on your cooking rack, etc. and place the baked cookies ---very carefully onto the surface and cool – totally cool before moving or placing in a container. Once they have totally cooked and can be placed in a baggie, or a container that is air-tight to retain their freshness. Do Not bag or seal when the cookies are still “just a little warn to the touch—almost cooled off” --- because they will “melt” together on you ☺☺ When you remove one baked batch of cookies from your cookie sheet, you must cool the sheet, wash and dry before placing more cookie dough on the sheet to bake. Note: These cookies are fragile. They do not ship well at all; but are wonderful when you can have them close at hand. They can be decorated with sparkling sugar colors. {this is not a substitute for the sugar that is required on top of each cookie – gained through the cookie flattening process}. I have not tried it; but you could probably add Cinnamon/Sugar for topping


Nutrition

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