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Recipe: Amish Sugar Cookies
Similar Categories: Amish, Sugar, Cookies
Yield: 24 Servings
1/2 c Sugar;
1/3 c Powdered Sugar;
1/4 c Margerine; (1/2 stick)
1/3 c Vegetable oil
1 Egg; (large)
1 ts Vanilla
1 ts Lemon or alomond flavoring
2 tb Water
2 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Cream of tartar;
1/2 ts Salt
Place sugars, margarine and oil in a mixer bowl and mix at medium
speed until creamy. Add egg, banilla, flavoring and water, and mix
at medium speed for 30 seconds, scraping down the bowl before and
after adding these ingredients. Stir remaining ingredients together
to blend well; add to creamy mixture and mix at medium speed to
blend. Form dough into 24 balls using 1 tablespoon dough per ball.
Place balls on cookie sheets that have been sprayed with pan spray or
lined with aluminum foil. Press balls down evenly to 1/2' with the
back of a tablespoon dipped in water. Bake at 375 for 12 to 14
minutes, or until cookies are browned on the bottom and lightly
browned around the edges. Remove cookies to a wire rack and cool to
room temperature.
1/2 c Sugar;
1/3 c Powdered Sugar;
1/4 c Margerine; (1/2 stick)
1/3 c Vegetable oil
1 Egg; (large)
1 ts Vanilla
1 ts Lemon or alomond flavoring
2 tb Water
2 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Cream of tartar;
1/2 ts Salt
Place sugars, margarine and oil in a mixer bowl and mix at medium
speed until creamy. Add egg, banilla, flavoring and water, and mix
at medium speed for 30 seconds, scraping down the bowl before and
after adding these ingredients. Stir remaining ingredients together
to blend well; add to creamy mixture and mix at medium speed to
blend. Form dough into 24 balls using 1 tablespoon dough per ball.
Place balls on cookie sheets that have been sprayed with pan spray or
lined with aluminum foil. Press balls down evenly to 1/2' with the
back of a tablespoon dipped in water. Bake at 375 for 12 to 14
minutes, or until cookies are browned on the bottom and lightly
browned around the edges. Remove cookies to a wire rack and cool to
room temperature.
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