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Soft Drop Sugar CookiesThese cookies are so easy to make! And depending on your choice of extract and decorations, this recipe can be used for several different holidays!
Sugar Cookie
Cream together:
- 2 cups white sugar
- 1 cup shortening
- 4 eggs
- 1 cup sour milk (1 cup milk minus 1 Tablespoon - add 1 Tablespoon of vinegar to make it sour)
Add next five items:
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract (can use orange, lemon, or almond for a different flavor)
- 5 cups flour
Preparation:
Drop by rounded spoonfuls. Bake at 350 for about 10 minutes. This recipe makes about 4 dozen cookies. The top of the cookie stays white and the bottom will slightly brown. To test if done, press lightly with finger tip. If top of cookie dents in, it is not done. If top of cookie springs back, it is done.
You can decorate with or without icing. Use any color sprinkles. After dropping by rounded spoonful, sprinkle and then bake. If you choose to ice the cookies, I recommend the cream cheese icing below and then sprinkle iced cookies to decorate. I use red and green sprinkles at Christmas, pink and blue at Easter, multi-colored sprinkles for other occasions, and if using vanilla extract, I sometimes sprinkle with nutmeg or cinnamon.
Cream Cheese Icing
- 1 four ounce package of cream cheese
- 1/3 cup softened butter
- 1 teaspoon vanilla
- 2 cups powdered sugar
Mix all well. If too soft or runny, add more powdered sugar. Icing recipe is for about 3 dozen cookies. After frosting, sprinkle with colored sprinkles or nutmeg (optional). Once cookies are frosted, eat within a day. Since the icing contains cream cheese, it must be refrigerated.
Copyright © 2008-2015 Dorena DellaVecchio, Ph.D.
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