Prep 20 mins
Cook 30 mins
This is a bit different than the other recipe on this site as it does not use buttermilk and has a lot less sugar. Found it in a Simple & Delicious magazine.
- 177.44 ml shortening
- 177.44 ml sugar
- 3 eggs
- 4.92 ml vanilla extract
- 709.77 ml flour
- 14.78 ml baking powder
- 2.46 ml salt
- 59.14 ml milk
- 29.58 ml butter, melted
- 2.46 ml vanilla extract
- 591.47 ml confectioners' sugar
- food coloring (optional)
- colored crystal sugar (optional)
- In a large mixing bowl, cream together shortening and sugar.
- Beat in eggs and vanilla.
- Combine flour, baking powder, and salt together (I use a whisk) and gradually add to the creamed mixture and mix well.
- Shape dough into 1-1/2" balls.
- Place 1 inch apart on ungreased baking sheets.
- Bake at 400 degrees for 8-10 minutes or until lightly browned.
- Remove to wire racks to cool after 2 minutes.
- ****FOR ICING****.
- In a small bowl, combine the milk, butter, vanilla and confectioners' sugar until smooth.
- Tint with food coloring (I prefer the gel) if desired.
- Dip the cooled cookies into the icing.
- Sprinkle with colored sugars if desired.
- Place on waxed paper until icing is set.
These are truly a lovely cookie. Very low sweetness until you frost them, then they are glorious.
These are great. Hubby loved them. His mother was a great baker and made a fantastic soft rolled cookie. One that is hard to make because the dough is so soft. But oh so delicious. So thankyou, these are so easy...and so good. The family will enjoy for years.
A nice sugar cookie when you don't want to go to all the work of cut-outs. I flattened the dough slightly before baking on parchment paper. Will definitely make again; adding to my collection of favorites!!