Sugar Cookies

Somewhat crisp sugar cookies - that's what these are. If you were to roll these out until they are really thin, they would be very crisp sugar cookies. I was too lazy. I used a scoop to make them all the same size. Sprinkled a little pink sparkling sugar on top and threw them in the oven. Didn't even bother to flatten the little mounds out. So they stay slightly mounded with a soft center but crispy edges & bottom. My husband was not a fan. He is a member of the crispy cookie fan club. I think these are totally delicious. They aren't the prettiest but they sure are tasty and so easy! You can probably flavor them with many different extracts but I chose good ole vanilla and lots of it.

This recipe was from my aunt and I've had it for a good 30 years now. It's not a good recipe to use for cookie cutter sort of cookies but for good plain round cookies, it's delicious. The cream of tarter adds such a tenderness to the cookies - a cornstarch sort of effect. Be sure to use both the shortening and butter. Shortening adds crispness and butter adds the wonderful flavor.

Oh, and this recipe makes quite a few cookies!

Ready to go in the oven.

Not the most attractive cookies but just simple and delicious.

Sugar Cookies

Ingredients: 1-1/2 cups butter 1-1/2 cups shortening 1-1/2 cups white sugar 1-1/2 cups confectioners' sugar 1 tablespoon and 1-1/2 teaspoons vanilla extract 3 eggs 6-3/4 cups all-purpose flour 1-1/2 teaspoons baking soda 1-1/2 teaspoons cream of tartar 1/2 teaspoon salt Directions 1 Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend. 2 Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass. 3 Bake at 375 degrees for 10-12 minutes. Larger cookies bake at 350 degrees for 15 minutes.