Mennonite Soft White Cookies |
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Prep Time: 1 Minutes Cook Time: 9 Minutes |
Ready In: 10 Minutes Servings: 1 |
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A sugar cookie that is not too sweet, but deliciously soft. They've been a big hit wherever I've taken them, and they're a family favourite. I've modified the recipe to have coconut on top, like they were first served to me. If necessary, add an extra 1/4-1/2 cup of flour to keep the dough from being too sticky, and if you don't have buttermilk, use 1 cup milk + 1 tsp. vinegar and let stand for 5 minutes before use. The measurements for the icing are approximate, as I don't usually measure the amounts exactly and they aren't given on the recipe site; make more if you need/like more. Enjoy. Ingredients:
1 cup shortening |
1 1/2 cups sugar |
2 eggs |
1 teaspoon vanilla |
1 cup buttermilk |
4 cups all-purpose flour |
4 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 tablespoons butter or 2 tablespoons margarine |
1/8 cup milk |
1/2 teaspoon vanilla |
1 1/2-2 cups icing sugar |
1/2 cup shredded coconut (optional) |
Directions:
1. Cream shortening and sugar together.
2. Add eggs and vanilla, beat well.
3. Mix flour, baking powder, baking soda, and salt in a separate bowl.
4. Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
5. Cover and chill in the fridge for about 1 hour.
6. Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
7. Bake at 375 degrees F. for 9 minute.
8. Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
9. When cookies are cool, ice with icing.
10. Sprinkle coconut on tops as desired.
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