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
     2         eggs
     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.

     Vicki O'Day
     Hewlett-Packard Laboratories, Palo Alto CA
     Path: decwrl!recipes
     From: (Katherine Rives Albitz)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Simple sukiyaki
     Date: 15 Jan 88 06:16:40 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: Hewlett-Packard, Ft. Collins, Colorado, USA
     Lines: 47

                Copyright (C) 1988 USENET Community Trust
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