4 cups flour
Cream shortening, add sugar and mix well. Add salt, vanilla and unbeaten eggs.
I prefer to bake plain and frost with a butter cream frosting and then add sprinkles.
Sour Cream Sugar Cookies - Grandpa Owen's Favorite
1 tsp. baking soda
1 tsp. baking powder
1 cup shortening
1-3/4 cups sugar
1/2 tsp. salt
1 cup commercial sour cream
2 eggs
1 tsp. vanilla
Beat well. Add sour cream alternately with the dry ingredients. Chill at least
one hour or overnight. Roll out dough and cut with floured cookie cutters.
Place on greased cookie sheets. Sprinkle with colored sugars if desired.
Bake @ 375 degrees for approximately 8-10 minutes.
I try to make these thick and soft, so I take them out before they start to get brown.
1 cup butter
1/3 cup whipping cream
2 cups flour
Mix butter, cream and flour thoroughly. Chill one hour.
Heat oven to 375 degrees. Roll dough 1/8" thick on lightly
floured board. Cut into 1-1/2" rounds. Transfer to waxed
paper heavily sprinkled with sugar, turning to coat both
sides. Place on ungreased cookie sheet. Prick 4 times with
fork. Bake 7 to 9 minutes of until slightly puffy. Do Not Brown!
Put two cooled cookies together with filling.
Creamy Butter Filling
Blend 1/4 cup soft butter, 3/4 cup powdered sugar, 1 egg yolk,
1 tsp. vanilla. Tint pastel shades with food coloring,
if desired. These cookies must be refrigerated.
Makes about 5 dozen.
Tip: I like to make the cookies ahead and store (unfilled)
in the freezer. If you prefer not to have to refrigerate
these cookies after filling, leave the egg yolk out!
Cream sugars and shortening. Add eggs, beat 'til light and fluffy.
Stir in vanilla. Stir in half the flour and all the salt and soda.
Add remaining flour. Mix well. Finally stir in the chocolate chips.
Bake @ 350 degrees for 8-10 minutes.
My family likes their cookies soft and chewy, so I usually take the cookies
out a little early. The original Chocolate Chipper recipe that this
adaptation comes from was given to me by my sister-in-law, Connie,
who got it from a cousin, who....
Another tip: I ONLY use regular Crisco shortening (no butter flavor)
and ONLY Nestle's chocolate chips. It really makes a difference!
Cream together:
1 lb. Butter ( I do use margarine)
1-1/2 cups sugar
Add:
2 eggs
1 tsp. Almond
1 tsp. Vanilla
Sift together and add to the above mixture:
5 cups flour
1 tsp. Baking powder
¼ tsp. Salt
Tint as desired - use in cookie press.
Bake @ 350 degrees for about 7-8 minutes. (very lightly browned on the edges)
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1-1/2 cups flour
1 tsp. Soda
1 tsp. Salt
3 cups oatmeal (I use old fashioned oats)
2 tsp. Vanilla
(optional 2 tsp. Cinnamon)
Mix ingredients in order. Refrigerate overnight or several hours.
Make into small balls and press down with a fork on greased cookie sheets.
May be molded and sliced.
Bake @ 375 degrees until slightly brown on the edges.
