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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 30 |
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For those who like the super soft, fluffy, thick sugar cookie that isn't crunchy. This can be topped with your favorite icing or can be pressed with colored sugars before baking. YOU HAVE TO MAKE THIS AHEAD OF TIME. Read more . THIS DOUGH FREEZES GREAT TOO. Ingredients:
3 eggs (room temp, if possible) |
2 c white sugar |
1/2 c shortening (i use non-hydrogenated, organic shortening) |
3/4 c butter (room temp) |
1 1/2 c buttermilk |
1 tsp vanilla |
1/2 tsp almond extract (optional) |
8 c all purpose white flour |
1 tsp baking soda |
1 tsp salt |
frosting of your choice or colored sugars for decorating |
any cookie cutter shapes you want to use |
Directions:
1. In your mixing bowl, cream together butter, shortening, and sugar until fluffy. (medium speed)
2. Add eggs, one at a time, until incorporated. (medium speed)
3. Add vanilla.
4. Add almond (if using).
5. Scrape the bowl well.
6. Add the buttermilk and mix well. (Low speed)
7. In a seperate bowl, wisk together flour, salt, and soda.
8. On low speed, incorporate flour mixture into wet ingredients, until well mixed, but don't beat in a lot of air.
9. Scrape bowl well and give it a good mix.
10. Chill the dough for 2 to 3 hours, until firm and easy to work with.
11. Roll out 1/4 inch, and cut with your favorite shapes and place on a greased cookie sheet, about 1 1/2 inches apart.
12. Bake at 350 degrees F, for about 6 minutes.
13. You don't want the cookies to get brown on the edges, this will mean that they are a litlle over-done, and you'll want to bake them a little less.
14. The cookies should fluff up and still be white when they are done.
15. You may have to adjust the time one or two minutes, depending on your oven.
16. If you over bake these, they will be drier than you want. If they seem doughy in the middle, after they are cooled, you may want to try a minute or two longer.
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