08 December 2010

Mom's Sugar Cookies

It can’t be Christmas without ____

Do you have one cookie (or other treat) that it just can not be Christmas without? The one that screams out to you, “It’s here!"?

As much as I love to bake this time of year – and even better, love to try out new recipes – the one that must make an appearance is my mom’s sugar cookie recipe. 

This is not one of those rolled, cut out, and then slathered in icing sugar cookies (although I can appreciate those as well…). These cookies are delicate, buttery, lighter than air, and melt-in-your-mouth delicious. The only decoration they require is a pressing of red or green colored sugar before they’re baked.

Make these. You won’t regret it… and neither will your family and friends. If you choose to share. You might not. They’re that good. Luckily this recipe makes a pretty big batch, so go ahead. Share. ‘Tis the season, after all.

One warning though: they’re also to-die-for delicious straight from the freezer - some in my family even claim that they're better frozen! So freezing them won’t deter you from eating the whole batch before you know it.

Let me know what you think… and enjoy!

Mom's Sugar Cookies

1 cup powdered sugar
1 cup white sugar
2 eggs
1 cup vegetable oil
1 cup butter
1 tsp. cream of tartar
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
4 1/2 cups flour

In a large mixing bowl, beat together powdered and white sugar, eggs, oil, and butter until light and creamy.  In a separate bowl sift together flour, soda, salt, and cream of tartar.  Add to creamed mixture. Add vanilla. Beat until well combined.  Refrigerate dough for at least two hours.

Roll dough in 1” balls and place two inches apart on ungreased baking sheets. Flatten each ball with a drinking glass (or other flat, smooth item) that has been dipped in sugar to approximately 1/4” high.  Bake at 350°F for 10-12 minutes until just set and barely starting to brown. Let cool on baking sheet for a minute or two before moving to a wire rack to cool completely.

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