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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These sugar cookies are the most different, richest ones I have ever found. They have a killer amount of butter and oil, but worth the indulgence! You truly can eat just one of these babies!! For variety, I have added unsweetened cocoa or lemon extract, but the original recipe is still the best. It was given to me in 1986 by a lady attending a Tupperware party I was presenting!! Ingredients:
1 cup butter, softened |
1 cup canola oil |
1 cup powdered sugar |
1 cup granulated sugar |
4 cups flour |
1 teaspoon salt |
1 teaspoon cream of tartar |
1 teaspoon baking soda |
1 teaspoon vanilla extract |
1/2 cup water |
1/2 cup granulated sugar |
Directions:
1. Preheat oven to 350 degrees F. Set aside 1/2 cup water and 1/2 cup granulated sugar for later.
2. Cream butter, oil, vanilla and sugars in a large mixer bowl with mixer at low speed.
3. Combine all dry ingredients in a bowl and whisk together.
4. With mixer running on low, add dry ingredients slowly until well combined.
5. Roll 1 teaspoonful of dough in a ball. Place on ungreased sheet 3 apart.
6. Place water in a small bowl and the 1/2 sugar in another.
7. Dip the bottom of a small glass in water, then sugar and flatten each cookie, allowing 2 between flattened cookies.
8. Bake 8-10 minutes (13 minute if using a convection oven) until edges are golden. Cool on rack.
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