Amish Sugar Cookies
- 1 cup margarine, softened
- 1 cup Crisco canola oil
- 1 cup sugar
- 1 cup powdered sugar
- 2 eggs
- 1 tsp vanilla
- 5 cups flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
Preheat oven to 350 degrees. In a large bowl, cream margarine, oil, sugar, and powdered sugar. Add eggs and vanilla. Blend well.
In a large bowl, combine flour, cream of tartar, baking soda, and salt. Add flour mixture to the cream mixture one cup at a time. Make sure it is very well blended to avoid a "flour" taste.
Put extra sugar in a small bowl. Roll dough into balls the size of a walnut (a heaping teaspoon). Roll balls in sugar and place on a lightly greased cookie sheet. Press with the decorative bottom of a glass dipped in the bowl of cookie dough (to moisten glass so sugar will stick), and then dip in granulated sugar. Or make a pattern with a fork to flatten.
Bake 8-10 minutes on a lightly greased cookie sheet until light brown.
Baker's Note: Makes a large amount. Dough can be frozen.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.