Ruth's Sugar Cookies
Yield
3 dozenPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
sugar
|
|
| 1 ⅓ | cups |
vegetable shortening
|
*
|
| 4 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 4 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
sugar
|
|
| 315 | ml |
vegetable shortening
|
*
|
| 4 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2E+1 | ml |
baking powder
|
|
Directions
Cream sugar and shortening together until creamy.
Add vanilla and eggs, mixing well.
In a separate bowl, mix together flour, salt and baking powder.
Add wet ingredients, mixing well.
Place teaspoonfuls of dough on ungreased cookie sheet and bake at 350℉ (180℃). for 10 to 12 minutes or until just barely browned.
Let cool on cookie sheet about 1 minute and then dip top of each cookie into a bowl of sugar, coating the entire top.
Place on cooling rack to cool completely.
