Marion's Sugar Cookies
Yield
4 dozenPrep
20 minCook
10 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
granulated |
|
| 1 | cup |
powdered sugar
|
|
| 1 | cup |
margarine
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 4 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cream of tartar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
sugar
for baking |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
granulated |
|
| 237 | ml |
powdered sugar
|
|
| 237 | ml |
margarine
|
|
| 237 | ml |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 1.1 | l |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cream of tartar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
sugar
for baking |
*
|
Directions
Cream both sugars together with the margarine and oil.
Add the eggs and beat until smooth.
Add the flour, baking soda, cream of tartar, and vanilla.
Beat until a smooth dough is achieved. Refrigerate 2 hours.
Roll the dough into walnut sized balls and place on a cookie sheet.
To flatten the cookies, use a water glass with a textured bottom or thr rough side of a meat pounder.
Dampen the bottom of the glass or pounder with water and dip it in additional sugar.
Press the sugar into the ball of dough and flatten.
Bake in a preheated 375℉ (190℃). oven for 10 to 12 minutes.
Allow to cook on a rack.
