Prep 10 mins
Cook 10 mins
I hadn't made sugar cookies in years because I got tired of all the rolling out and cutting the shapes and trying to get them to the cookie sheet without breaking or otherwise messing them up. A friend shared this recipe with me and I'm back to making them at the holidays.... however, they are delicious any time!
- 2 cups Crisco
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons salt
- In a large bowl cream together Crisco, sugars, vanilla and eggs.
- Sift in dry ingredients into creamed ingredients; mix well.
- Roll into walnut-sized balls; dip into plain or colored sugars; place on ungreased cookie sheet.
- Bake at 350° for 8 to 10 minutes; cool on wire racks.
- Notes: Dip rolled dough half in red and half in green sugars for a bi-color cookie!
I had the same problem as country-wife. Mine also were on the dry side. I baked for 8 minutes at 350ÂºF. Taste was good though.
I was hunting for a soft, poofy sugar cookie. This was it AND I didn't have to shape it! I sprinkled some with powdered sugar and then used red food dye in some of the batter for pink cookies. Thanks!
Great taste! I used just plain granulated sugar, but I did something not quite right because mine turned out a bit dry. They didn't hold together well and were a bit crumbly when done. I will definately make another batch in a couple of days and reduce the flour some; maybe 1/2-3/4 cup? Aside from being crumbly on the edges, the bottoma had a lovely crunch. Almond extract sounds wonderful. It may have been my oven, or pan, or I didn't hold my mouth right. They may not have been perfection, but they didn't turn out all that badly. SH managed to choke down about half the batch. Yes, I think a bit less flour is what's needed. I don't do rolled cookies or pie crusts. I think this would make a lovely cookie crust for a pie...