The Very Best Sugar Cookies Possible

If you like a hint of lemon in your sugar cookie, as I do, use the lemon extract; if not, omit it with no substitution.

2 c sugar
1 stick oleo (or butter) or 1/2 c shortening
1/2 c shortening (or another stick of oleo or butter)
1 c oil (yes, oil; I use extra-light olive oil)
2 eggs
2 t baking soda
1/4 t salt
2 t cream of tartar
2 t vanilla extract
2 t lemon extract
5 c flour
more granulated sugar

Cream sugar, oleo, shortening, and oil. Add eggs and mix well. Add liquids and mix well. Add dry stuff except flour and mix well. Add flour slowly and mix well. Dough will be very soft.

Pour more granulated sugar into a bowl.

Make balls of the dough with your fingers; they should be a scant inch in diameter. Roll them around in the sugar and then place on an ungreased sheet. Flatten them with a fork, the bottom of a glass, or a cookie stamp.

Bake at 375 degrees for 15 minutes. Start checking at about 9-10 minutes.

Freeze beautifully. And they are not so impenetrable when frozen that you can't eat them right out of the freezer! Absolutely fantastic with a cup of tea! Yield: 6 dozen.

Note: The recipe requires 2 c of shortening. I use the 1 c oil + 1 stick butter + 1/2 c shortening.

Another note: Do NOT use butter-flavored shortening. It does something weird to the texture of the dough. House-brand shortening is fine, too. You don't need a name-brand.

use


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marbeth@marthabeth.com