Soft and Chewy Sugar Cookies
(note: you can halve this recipe) I made the smaller batch and got 27 cookies and easily could have gotten 30 out of this....
so this is the "FULL" recipe...
6 eggs
1/2 pound of real butter, room temp.
1/2 cup butter flavored crisco. (plain is fine too).
2 tsp baking powder
2 tsp baking soda
1 TBS almond extract
1 TBS pure vanilla extract
1 Cup evaporated milk
2 cups of sugar
5-6 cups of flour (depends on the consistancy)
you can use the 6th cup for the flouring of the surface in which to roll them out
Take room temp butter , sugar and crisco, cream them till nice and smooth. then add eggs one at a time till mixed. Then sift dry ingredients together and add them alternating the evaporated milk, till mixed.. The dough will be a gooey consistancy. Flour your surface and rolling pin well, put dough on floured surface and sprinkle flour on dough to keep the rolling pin from sticking..roll out to about a 1/4 inch thick or 1/8 inch depending how thick you want them..I personally love a thick soft and chewy cookie...and depending on the size of your cookie cutter will depend on how many cookies you get...put on a stone or cookie sheet in a preheated 375 degree oven for no more then 8-9 minutes...take off of sheet or stone to let cool completely..
Here is the butter cream frosting that is just to die for..
1/3 cup butter
1 pound of powdered sugar
5 TBS evaporated milk
1 tsp pure vanilla extract
mix butter, vanilla and milk first then add the powdered sugar.
you can tint the frosting to suit the holidays..
you can also halve this recipe as well...
Your family won't know what hit them...they won't last long either...
(note: you can halve this recipe) I made the smaller batch and got 27 cookies and easily could have gotten 30 out of this....
so this is the "FULL" recipe...
6 eggs
1/2 pound of real butter, room temp.
1/2 cup butter flavored crisco. (plain is fine too).
2 tsp baking powder
2 tsp baking soda
1 TBS almond extract
1 TBS pure vanilla extract
1 Cup evaporated milk
2 cups of sugar
5-6 cups of flour (depends on the consistancy)
you can use the 6th cup for the flouring of the surface in which to roll them out
Take room temp butter , sugar and crisco, cream them till nice and smooth. then add eggs one at a time till mixed. Then sift dry ingredients together and add them alternating the evaporated milk, till mixed.. The dough will be a gooey consistancy. Flour your surface and rolling pin well, put dough on floured surface and sprinkle flour on dough to keep the rolling pin from sticking..roll out to about a 1/4 inch thick or 1/8 inch depending how thick you want them..I personally love a thick soft and chewy cookie...and depending on the size of your cookie cutter will depend on how many cookies you get...put on a stone or cookie sheet in a preheated 375 degree oven for no more then 8-9 minutes...take off of sheet or stone to let cool completely..
Here is the butter cream frosting that is just to die for..
1/3 cup butter
1 pound of powdered sugar
5 TBS evaporated milk
1 tsp pure vanilla extract
mix butter, vanilla and milk first then add the powdered sugar.
you can tint the frosting to suit the holidays..
you can also halve this recipe as well...
Your family won't know what hit them...they won't last long either...
Recipe and photo by Gina of Cat Nap Inn
No comments:
Post a Comment