Tuesday, May 5, 2009

No-Roll Sugar Cookies

My husband and I were "caught" eating these yummy cookies by a couple people at the soccer tournament this past weekend. One of them asked if I was going to post the recipe on my blog. Okay--so here you go, Golie--this one is for you! :)

I looked through several cookbooks before finding a sugar recipe that didn't need to be rolled out. I finally found it in my Pillsbury Cookbook. If you want a slightly different taste, add 1 teaspoon almond extract in addition to the vanilla. These are so good that it will be very hard for you to stop at eating just one...or two...or.... (invite some friends over to help you eat them up!:)

No-Roll Sugar Cookies

1 cup sugar
1 cup powdered sugar
1 cup margarine or butter, softened
1 cup oil
1 teaspoon vanilla
2 eggs
4  1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

In large bowl, cream sugar, powdered sugar and margarine until light and fluffy. Add oil, vanilla and eggs; mix well. Stir in flour, baking soda, cream of tartar and salt until well blended. Refrigerate at least 2 hours or overnight for easier handling. Heat oven to 375 degrees. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 375 for 5-8 minutes or until set but not brown. Makes 9 to 10 dozen cookies. If you use a cookie scoop, your cookies will be slightly larger and will make between 5 and 6 dozen cookies.


Golie said...

Thanks Theo! Can't wait to try the recipe out.

Mary Ann said...

Looks good, Theo! I have discovered that the little extra yum in sugar cookies comes from the creme of tartar (at least I think so!). I'll have to give these a try.

Theo-Ann said...

Hope you gals like the recipe like we do. Mary Ann--I think you're right about the cream of tartar--yumminess!