Tuesday, September 18, 2012

Best Yet Sugar Cookies

I usually prefer frosted sugar cookies, but these ones are pretty tasty. My Mom got this recipe from someone in the PTA group at my grade school. That means I have been eating and/or making them a good 25 to 30 years! My Mom would alternate red and green sugar to roll them in for Christmas. Don't let the butter and oil in the recipe turn you off. It did freak me out at first and using 3/4 cup of oil works out also.  I think the combination is key to the texture of these cookies. I am sure the cream of tarter has something to do with it to. I have often used this recipe for the sugar cookie dough used for cookie pizzas. I think store bought dough tastes like baking soda.

Best Yet Sugar Cookies
2 sticks of butter or margarine
2 cups sugar
2 eggs
1 cup of oil ( I use canola, but vegetable is okay)
1/4 teaspoon salt
2 teaspoons of vanilla
5 cups of flour
2 teaspoons of baking soda
2 teaspoons of cream of tarter

Preheat the oven to 350 degrees. Cream the butter and the sugar. Add the eggs, oil, salt and vanilla. Combine the dry ingredients together separately and then add to the wet mixture. Roll into balls and then into sugar. Place on a cookie sheet and flatten each cookie with a glass dipped in sugar. Bake until barely golden around the edges. 8-10 minutes. Makes about 10 dozen, depending on how large you make the cookies.

1 comment:

  1. I like this recipe, too. The oil and butter combo gives the cookies the BEST texture.