SUG-COOKIES-1(D) USENET Cookbook SUG-COOKIES-1(D)
SUG-COOKIES-1 - Delicate and buttery sugar cookies
INGREDIENTS (makes 10 dozen)
1 cup butter, softened
1 cup salad oil
1 cup powdered sugar, sifted if it is lumpy
1 cup sugar
1 tsp vanilla
4 cups flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
extra sugar (for dipping)
(1) Cream the butter and sugars, then add oil and mix
(2) Add the eggs and vanilla and mix well.
(3) Sift the flour, baking soda, cream of tartar and
salt together, then add to above and mix well.
(4) Refrigerate overnight, or until dough is firm. If
you want to speed this up, put the dough in the
freezer, but keep an eye on it.
(5) Preheat oven to 350 deg. F.
(6) Drop dough in 1/2tsp amounts on an ungreased
cookie sheet. Dip a glass in dough and wipe
excess off. Then dip the glass in sugar and flat-
ten a cookie. Repeat the dip-in-sugar flatten-
cookie sequence until all are done. The cookies
won't spread in baking, so you can easily judge
how far apart to put them (you want room to cook,
but not to grow). If you find that the dough is
getting too soft to flatten easily, put it in the
refrigerator between batches.
(7) Bake for about 5-6 minutes, until the edges are
JUST beginning to turn golden brown. Take off the
cookie sheet and put on waxed paper or foil to
You can add 2-3 Tbsp cocoa to about 1 1/2 cups dough for
chocolate cookies, or add cinnamon to the dipping sugar for
spice cookies. I like the sugar cookies plain, so I've
never actually tried this.
These cookies don't freeze well, because they pick up the
flavors of the other things in the freezer. Make only as
many as you can eat before they go stale.
Difficulty: easy. Time: 10 minutes preparation, 8 or more
hours in refrigerator, 30 minutes final preparation and bak-
ing. Precision: Measure the ingredients.
Hewlett-Packard Laboratories, Palo Alto CA
From: firstname.lastname@example.org (Katherine Rives Albitz)
Subject: RECIPE: Simple sukiyaki
Date: 15 Jan 88 06:16:40 GMT
Organization: Hewlett-Packard, Ft. Collins, Colorado, USA
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