AUNT NELDA'S SUGAR COOKIES
This is my great aunt's famous sugar cookie recipe! They're her signature, and she brings them to every family gathering. I know there are a ton of other sugar cookie recipes on Zaar, but I didn't see any quite like this. They're scrumptious! She told me she got them from The Good Housekeeping Cookbook, Hearst Magazines, 1949. The prep time does not include time to chill overnight, and the serving size is an estimate!
Provided by Kree6528
Categories Drop Cookies
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Measure 3/4 cup sugar into a large bowl.
- Add oil and stir until well blended.
- Break eggs into small bowl and beat well with egg beater.
- Stir, with vanilla flavoring, into shortening mixture.
- Measure sifted flour, cream of tartar, soda and salt into a flour sifter; sift into a medium bowl.
- Gradually add flour mixture to shortening mixture, beating with a spoon after each addition.
- Chill bowl of cookie dough overnight, or until dough can be easily handled.
- Drop dough by FULL teaspoonsful onto greased cookie sheets.
- Sprinkle with granulated sugar (Omit sugar if cookies will be frosted).
- Flatten slightly with the bottom of a glass.
- Bake in 350 degree F oven 10-12 minutes or until done.
- Remove from oven and with broad spatula and slide at once onto rack to cool.
- NOTE: For cut-out cookies, roll to 1/8 thickness on lightly-floured board.
- Cookies will be harder than the drop cookies--use flour sparingly.
- This dough may also be rolled, chilled, and sliced like refrigerator cookies.
AUNT EDNA'S SUGAR COOKIES
My husband's aunt worked as a personal chef for many years. She was one of those incredible people who never measured anything, everything had become second nature. I convinced her to measure everything when she baked a batch--and I was lucky to get a written copy of this before she passed away. They are the most delicious soft sugar cookies I have ever had. :o)
Provided by Bridget Leigh
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, cream sugar and shortening together.
- Add salt and eggs and mix well.
- Add vanilla and mix well.
- Add flour, baking soda, baking powder and sour cream and mix well.
- Roll the dough out to 1/4" to 3/8" thick, and cut cookies out in whatever shape you wish. Transfer cookies to a cookie sheet, and bake at 350 degrees F for 10 minutes.
- Sprinkle with sugar. Cool on a wire rack.
AUNT LYDA'S SUGAR COOKIES
Steps:
- Preheat oven to 350°F. Cream shortening and sugar until light and fluffy. Add vanilla and then add eggs one at a time. Measure out flour and sift baking soda into it with a fork. Add flour and buttermilk alternately until all are mixed. Chill mixture for at least 2 hours. You also can make the batter a few days ahead of the time you want to make the cookies, just store in fridge.
- Roll out 1/4 of cooking mixture at a time. Roll on lightly floured counter or board (or between two pieces of parchment paper) to 1/4 inch thick and cutout with your favorite cookie cutters. (See note below.) You may reroll leftover dough to make more cookies. Just be careful not to work too much flour into them.
- Bake for 8-10 minutes. Will be light in color. Do not overbake. Frost as desired when completely cooled.
- Icing Instructions:
- In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. Makes about 3 cups of icing. And don't forget the sprinkles :-) ~Jan~
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)
This is another treasured family recipe. These cookies are moist and light with a hint of nutmeg. Please note in the ingredients the amount of flour may be a bit off. You may need to use less or more than indicated. I haven't made these in a very long time, and my family doesn't always include measurements in recipes. Aunt Audrita noted on the recipe card "enough flour as needed to roll out properly". If anyone figures out (before I do) exactly how much that is, please write me a note!
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h25m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
- Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
- Chill mixture 1-24 hours.
- Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
- On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
- Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
- Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
- Cool on a wire rack.
- Decorate with icing of your choice (optional) and store in an air-tight container.
Nutrition Facts : Calories 167.5, Fat 6.8, SaturatedFat 2.5, Cholesterol 21.8, Sodium 212.9, Carbohydrate 25.1, Fiber 0.3, Sugar 16.8, Protein 1.9
AUNT ESTHER'S SUGAR COOKIES RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Whisk the dry ingredients together, and set aside. With an electric mixer, cream the butter and sugar together 3 to 4 minutes. Add the powdered sugar and mix for about 1 minute. Add the eggs, one at a time Add the vegetable oil and vanilla. Add the dry ingredients, a bit at a time, just until combined. Don't over-mix. For best results, line a baking sheet with parchment paper (or a Silpat). NOTE: The dough will be soft, so a cookie scoop makes the task a lot easier. Otherwise, chill the dough for at least 15 minutes, if you don't have a cookie scoop. I like to use a 2-inch cookie scoop to measure 12 cookies per sheet, spaced about 2" apart. With the flat of your palm (I lightly moistened my hands with water so the dough doesn't stick), gently press the cookie down just enough to flatten it out to be even. Sprinkle sugar on top. Bake for 14 to 15 minutes, rotating the baking sheet halfway through. The cookies should be slightly brown around the edges. Allow them to cool for 5 minutes, then remove to a cooling rack. Once the cookies are completely cool, they will be crunchy, with a tender texture on the inside. Yield: 3 dozen cookies. If you make 1-inch cookies, you should have 5 to 6 dozen.
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