Wednesday, November 24, 2010

Flaky Sugar Cookies



This recipe was given to us by a lady who worked with Dustin, who's parents owned a bakery. It has become a favorite among many of my sisters and so I thought I'd post it so everyone can have it. The key to this recipe is to only cook them for 5 minutes (unless your oven cooks really slow, like mine does, and then you might want to do 6 minutes). Another key is to roll them thick. Also, it never seems like there is enough flour, but by the time I add flour to the table and the rolling pin while I'm rolling them, they come out fine. They stay soft and have a great flavor.
Flaky Sugar Cookies
1 c. sugar
2/3 c. shortening
1/2 c. milk
1 egg
1 1/2 tsp. vanilla
3 1/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
Cream together the sugar and shortening. Add the milk, egg and vanilla and mix well. In a separate bowl, sift together the flour, baking powder and salt and add it to the other mixture. Mix until thoroughly combined. Roll out to about 1/4 inch thickness. Cut it into your favorite shape and bake at 425 degrees for 5 minutes.

2 comments:

  1. I made these the other day and wow, they were SO good. I'm totally craving them now.

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  2. Also, if you let the pan cool between batches, they cook better. If it's already hot, they tend to get a little too brown on the bottom.

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