This is an all-time favorite cookie at our house. It is also great for bringing to potluck dinners or bake sales. They seem 'sturdy' but are actually quite crisp and almost melt in your mouth. Given the relatively rich ingredients, these are usually reserved for special treats or at Christmas time. You can always find these cookies on the cookie plates I give out during the holidays.
Super Sugar Cookies
1 cup butter (margarine just doesn't cut it!)
1 cup granulated sugar
1 cup confectioner's sugar aka powdered sugar
2 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract*
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Approximately six cups all-purpose flour
*If you have it on hand, grinding a fourth of a vanilla bean in with your sugar takes the taste to a whole, new level.
*One tablespoon of freshly grated orange or lemon zest is really interesting and good.
Cream the butter, sugars, eggs and oil until well combined. Add all the rest of the ingredients and enough flour to form a workable dough. If you want flatter, even crisper cookies, use a bit less flour.
Form into balls of dough the size of walnuts. The baking sheet is ungreased. Depending on your baking sheet, however, you might want to use a light spray of vegetable oil to be sure. Use the bottom of a drinking glass dipped in sugar to slightly flatten the cookies.
Bake at 400 degrees for about ten minutes or until golden around the edges. Let them cool slightly on the baking sheet before removing to a cooling rack. They are more fragile hot.
Ideas:
When the cookies first exit the oven, you and place a chocolate chip or two on top of each one. The heat should soon melt them and you can spread it out like an icing.
You can also 'glue' a pecan or walnut half on each cookie with a dab of icing. Candied cherries are good, too.
Instead of just pressing down the cookies with granulated sugar, use the coarse, rainbow sugar or some of the other types of colorful sprinkes for pressing down the cookies. You bake and decorate at the same time!
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