Soft Sugar Cookies
Source of Recipe
Debbie (PickletoesFL)
..I have been making these soft sugar cookies for almost 50 years. They are from one of my
Mom's cookbooks from the 1920's. They are my husband's favorite cookie.
Originally these are a rolled cookie. I have had good luck using a cookie scoop and making balls of dough which I roll in sugar and then flatten slightly with a sugar coated glass.
In the olden days, I used lard (that is what was called for in the original recipe) but now I use either white shortening, or half white shortening and half butter. I also triple the recipe because these are gone so quickly!
Sugar Cookies
1/2 c. fat
1 c. granulated sugar
1 egg
1/2 tsp. baking soda
4 Tbl. milk
2 c. flour, or enough to roll
1/4 tsp. salt
1/2 tsp. vanilla
Cream fat and sugar. Add egg, milk and vanilla. Beat well. Sift together the dry ingredients and add, mixing with a spoon, not the electric mixer. Add flour till its a good consistancy to roll out. Don't use too much as you will well flour the board or counter to roll out. (If using the scoop and ball method, you don't need much more flour)
Roll out about 1/4" thick, or thicker if you want really fat cookies. Cut out and place on greased cookie sheets. Bake at 400 degrees for about 10 min. They should be only slightly brown on top. Don't overbake. These have a texture kind of like pound cake. You need to experiment as differrent ovens bake differently.
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