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Richard in Cincy

We are very partial to this humble Sugar Cookie from the prairies...

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Joined: Dec 12, 2005

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Posted to Thread #30510 at 11:21 pm on Sep 23, 2018

Totally get it. Afterall, chocolate is one of major food groups. But vanilla has been suprising me lately. Pure vanilla fresh churned ice cream? Transcendental. We keep a bottle of vanilla beans in the fridge covered in Bourbon.

This cookie. It's not pretty, it's not a cutout, it's just really amazingly delicious and so easy to make.

Sugar Cookies from the Cook's Cafe in Brookings, South Dakota (The Gourmet Cookbook--Have I mentioned how much I love this book?) This is a typical northern midwest sugar cookie that has been around since forever.

makes 5 dozen
Start to finish: 1 hour

1 cup sugar
1 cup confectioners' sugar
1 cup sunflower oil
2 large eggs, lightly beaten
2 tsp. vanilla extract
1.5 tsp salt
1 tsp baking soda
1 tsp cream of tartar
4 cups flour

375F oven. Rack in middle of oven.

Whisk sugars, oil, eggs, vanilla, salt, soda, and cream of tartar until combined. Add flour and stir until a dough forms. Dough will be dry and crumbly.

Form tablespoons fo dough into balls and arrange 2 inches aprt on ungreased baking sheets. Flaten the balls with bottom of a glass dipped in sugar (edges of cookies will crack). Sprinkle with sugar (I use the big sugar crystals, but colored sugars are fun as well).

Bake until set but still pale for chewy cookies, about 8 minutes per batch, or until pale golden for crip cookies, about 10 minutes.

Transfer to racks to cool. Watch them disappear. These are seriously tasty.

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Moses invests.


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