Wednesday, November 10, 2010

Soft Sugar Cookies

3/4 c sugar
2/3 c Crisco shortening
1 egg
1 tsp vanilla
4 tsp milk
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt

In large bowl, cream together Crisco, sugar, and vanilla.

Add egg and milk. beat until light and fluffy.

In separate bowl, sift together flour, baking powder, and salt.

Add to sugar mixture 1/3 at a time until incorporated.

Scoop onto parchment lined baking sheet by rounded teaspoons. (You can leave alone, which is what I do, or you can press them down a bit.)

(Parchment paper is my favorite discovery. I won't bake cookies without it! It keeps them from sticking, and prevents the bottoms of the cookies from being darker than the top. Love the stuff. You can find it on the same aisle as ziplocs and wax paper.)

Bake at 375 for 8-12 minutes. Mine took exactly 12.  It will depend on how big your scoops were.

They will remain a light color. If they turn golden brown, they are over baked!

Let cool for a minute or two on baking sheet, then move to wire cooling rack.

Once cool, top with your favorite frosting or icing.

For my icing, I sifted 2 c powdered sugar and added just under 1/4 c milk.

(Start with less, add more if needed.) Beat until smooth. Add desired food color.

Spoon onto your cookies (or dip them right in!)

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