Prep1 hr 15 mins
A sugar cookie that is not too sweet, but deliciously soft! I was served cookies like these by a Mennonite couple, and searched desperately for the recipe until I found this one on a Mennonite cooking website! They've been a big hit wherever I've taken them, and they're a family favourite! I've modified the recipe to have coconut on top, like they were first served to me. If necessary, add an extra 1/4-1/2 cup of flour to keep the dough from being too sticky, and if you don't have buttermilk, use 1 cup milk + 1 tsp. vinegar and let stand for 5 minutes before use. The measurements for the icing are approximate, as I don't usually measure the amounts exactly and they aren't given on the recipe site; make more if you need/like more! Enjoy!
- 1 cup shortening
- 1 1⁄2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
- 4 cups all-purpose flour
- 4 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄8 cup milk
- 1⁄2 teaspoon vanilla
- 1 1⁄2-2 cups icing sugar
- 1⁄2 cup shredded coconut (optional)
- Cream shortening and sugar together.
- Add eggs and vanilla, beat well.
- Mix flour, baking powder, baking soda, and salt in a separate bowl.
- Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
- Cover and chill in the fridge for about 1 hour.
- Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
- Bake at 375 degrees F. for 9 minute.
- Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
- When cookies are cool, ice with icing.
- Sprinkle coconut on tops as desired.