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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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One day during the holidays, I was on hold with the local NPR station playing in the back ground. They offered a Sugar Cookie recipe from someone from my home town and on a whim I wrote it down. These make a tender, soft flavorful sugar cookie that is great to decorate. We love chocolate at our so often the cookies get frosted with chocolate with a colored sugar sprinkled on top. Makes an easy to roll out cookie with a great taste. Ingredients:
2 cups white sugar |
1 cup large vegetable shortening |
4 eggs, beaten |
5 tablespoons sour cream |
1/2 teaspoon baking soda |
2 teaspoons baking powder, heaping |
2 tablespoons vanilla |
5 cups flour (enough to make a soft dough) |
Directions:
1. Cream together the sugar and Crisco.
2. Add the remaining ingredients in the order given.
3. Stir until combined.
4. Roll out on a lightly floured surface and cut in desired shapes.
5. Bake 7-8 minutes at 375 F until just done but NOT brown.
6. The recipe is written as I heard it. The term large cup of shortening is as dictated. I tend to use a slightly heaping cup.
7. If I am in doubt about the cookie being done, I will lift a cookie off of the sheet and look at its' underside but you really don't want the cookies to brown because then they are over-done.
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