Thursday, August 20, 2009

Soft No-Roll Sugar Cookies

Once again, the Betty Crocker Cookbook has passed with flying colors. I have made cut out sugar cookies many times but never an unfrosted round simple sugar cookie such as this. I love this recipe! Quite fast and easy to throw together--even with the addition of oil and powdered sugar (two additions I don't normally see in a cookie recipe). The cookies were perfectly crisp yet soft and de-double-licious. Yum! I might replace Christmas cookies with this recipe. :D

1 cup granulated (white) sugar
1 cup powdered sugar
1 cup butter or margarine, softened
3/4 cup vegetable oil
2 Tbsp milk
1 Tbsp vanilla
2 large eggs
4 1/4 cups flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1/2 cup granulated sugar, for rolling

In large bowl, beat 1 cup sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed or with a spoon until fully and evenly combined. In separate bowl, whisk together flour, baking soda, cream of tartar and salt. In several additions, mix the dry ingredients into the creamed ingredients. Cover and refrigerate for 2 hours or until firm.

Heat oven to 350. Shape dough into 1 1/2 inch balls. Place 1/2 cup sugar in a bowl. Roll ball sin sugar. On ungreased cookie sheet, place balls about 3 inches apart. Press bottom of drinking glass on each ball to flatten to about 1/4 inch. Sprinkle each cookie with additional sugar.

Bake 10-13 minutes or until set and edges just begin to brown. Immediately remove from cookie to cool on a wire rack.

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