1 Cup Vegetable Oil
1 Cup Butter, softened (not Margarine!)
1 Cup Powdered Sugar
1 Cup White Sugar
1/2 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Vanilla
5-1/4 Cups Flour
Extra Sugar for rolling cookies in
Cream together the Oil, Butter, Powdered Sugar and Sugar. Stir in Eggs; mix in remaining ingredients. Roll into 1-inch balls and roll in extra Sugar.
Place on greased baking sheet and flatten cookie balls with the bottom of a cup dipped in sugar--this is a good opportunity to go through your antique glassware; so many have such beautiful cut-glass bases, as well a beautiful memories! Bake at 350* for 10 to 12 minutes; just until very slightly browned on the bottom. These are not supposed to get brown on top!
After cooling a little, twist the tops of the cookies in sugar again, giving them that pretty sparkle. Makes about 5 dozen cookies.
the redeemed of the Lord shall return,
and come with singing unto Zion,
and everlasting joy shall be upon their head;
they shall obtain gladness and joy,
and sorrow and mourning shall flee away."
Isaiah 51: 11
I use the bottom of cruet which belonged to
my husband's Aunt Rachel Shoup
When I think of Sugar Cookies, this is the recipe that comes to mind. I, personally, don't really like the traditional sugar cookies that need to be cut out and frosted. I also don't really like to make cookies, so I double the recipe when I do. The boys have been having these in their lunches and, in typical boy-fashion, have been trading them for chips (which we rarely have). My boys told me one classmate liked these so well he was asking if they'd have the cookies in their lunches the rest of the week, and if he could trade then, too!
From Seasoned With Love, page 253.