Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

No Roll Sugar Cookies




Source of Recipe


Corner Sweet Shoppe


List of Ingredients




1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine softened
3/4 cup vegetable oil
2 tablespoons milk
1 tablespoon vanilla
2 eggs
4 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup granulated sugar


Recipe



1. In large bowl, beat 1 cup granulated sugar, the powdered sugar,
butter, oil, milk, vanilla and eggs with electric mixer on medium
speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup
granulated sugar. Cover; refrigerate about 2 hours or until firm.

2. Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl.
Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased
cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch
thickness with bottom of glass. Sprinkle cookies with a little
additional sugar.

3. Bake 13 to 15 minutes or until set and edges just begin to brown.
Immediately remove from cookie sheet to cooling rack.

High Altitude (3500-6500 ft): No change.

***Variation***
Balls of dough can be rolled in colored sugars instead of the plain
granulated sugar.