Prep 10 mins
Cook 12 mins
This is from BH&G Christmas Cookies magazine from 1999. I have yet to try it, but I have marked it every year. Maybe 2007 fill be the year.
- 1 cup butter
- 1 cup granulated sugar
- 1 cup sifted powdered sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1 cup vegetable oil
- 2 eggs
- 2 teaspoons almond extract
- 4 1⁄2 cups flour
- colored sugar sprinkle
- In a large mixing bowl beat butter on medium for 30 seconds.
- Add granulated sugar, powdered sugar, baking soda, cream of tartar and 1/2 tsp of salt.
- Beat until combined, scraping sides of bowl occasionally.
- Beat in oil and eggs and extract until combined.
- Beat in as much of the flour as as you can.
- Stir in remaining flour by hand.
- cover and chill for 30 minutes.
- Scoop dough into rounded spoonfuls.
- Roll into balls.
- Place balls on ungreased cookie sheet.
- With bottom of a glass or a cookie stamp, gently flatten until about 1/4 inch thick.
- Sprinkle with colored sugar.
- Bake at 350 for 10-12 minutes or until the edges are lightly browned.
- Transfer to racks to cool completely.
- Prep time does not include chilling time.
My mom and I got this recipe out of BH&G when I was in high school (~1991). We made it all the time but then I left home and lost track of the recipe til this Christmas. It was just as great as I remember - my fav Christmas cookie. My mom did remind me that we cut the oil back to 3/4 cup because the dough was WAY oily the first time we made it.
These are fabulous sugar cookies! I halved the almond and added a tsp of vanilla. They are so easy and look professional. Rolling them into balls is much faster than having to use a rolling pin and cookie cutter, as many other sugar cookie recipes require. These spread perfectly. I frost mine with buttercream icing. They stay soft and have a lot of flavor!
These turned out very nice and had a light, crispy texture and a delicate buttery, almond flavor. After I mixed the dough according to the directions, though, it really seemed as if it needed more flour, so I ended up adding additional flour until I achieved the consistency I thought appropriate. (It seemed to me they would have been too oily without the additional flour.) I tried a few with a cookie stamp, but didn't find that working very well for me. I ended up dropping the dough balls into small bowls of various colored sugar crystals, then pressing them with the bottom of a glass into the sugar before transferring them to the baking sheet. I liked the results of this more than just sprinkling them with the sugar. Anyway, they were very enjoyed--thanks for posting!