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Old-fashioned sugar cookies,
rolled into balls and pressed flat to bake.
Drop
Sugar Cookies
- 4 1/2 cups all-purpose
flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup butter, softened
- 1 cup vegetable oil
- 1 1/2 cups powdered sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Sugar for rolling (plain
or colored)
- Preheat oven 375°F
(190°C).
- Combine flour, baking
soda and cream of tartar, mixing well; set aside.
- With electric mixer, cream
sugars, oil and butter. Add eggs and vanilla and beat until
lightened in color. Stir in
flour mixture just until mixed.
- Roll into 1-inch balls.
Roll in sugar place on non-stick baking sheets about 2-inches
apart and flatten with fork
in criss-cross pattern.
- Bake for approximately
10 minutes. Transfer to wire racks to cool completely.
Store in tightly sealed container.
Makes 6 dozen.
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