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  Sugar Cookies
  Category: Cookies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 225
Ingredients:
1 cup Butter, softened
1 cup Salad oil
1 cup Sugar, powdered (sifted if it is lumpy)
1 cup Sugar
2 Eggs
1 tsp Vanilla
4 cup Flour
1 tsp Baking soda
2 tsp Cream of tartar
1/2 tsp Salt
Extra sugar (for dipping)
Instructions:
Cream the butter and sugars, then add oil and mix well. Add the eggs
and vanilla and mix well.

Sift the flour, baking soda, cream of tartar and salt together, then
add to above and mix well. Refrigerate overnight, or until dough is
firm. If you want to speed this up, put the dough in the freezer, but
keep an eye on it.

Preheat oven to 350 degrees F. Drop dough in 1/2 t amounts on an
ungreased cookie sheet. Dip a glass in dough and wipe excess off.
Then dip the glass in sugar and flatten a cookie. Repeat the
dip-in-sugar flatten-cookie sequence until all are done. The cookies
won't spread in baking, so you can easily judge how far apart to put
them (you want room to cook, but not to grow). If you find that the
dough is getting too soft to flatten easily, put it in the
refrigerator between batches.

Bake for about 5-6 minutes, until the edges are JUST beginning to turn
golden brown. Take off the cookie sheet and put on waxed paper or
foil to cool.

NOTES:

* Delicate and buttery sugar cookies.

* You can add 2-3 T cocoa to about 1 1/2 cups dough for chocolate
cookies, or add cinnamon to the dipping sugar for spice cookies. I
like the sugar cookies plain, so I've never actually tried this.

* These cookies don't freeze well, because they pick up the flavors
of the other things in the freezer. Make only as many as you can eat
before they go stale.

: Difficulty: easy.
: Time: 10 minutes preparation, 8 or more hours in refrigerator, 30
minutes final preparation and baking.
: Precision: Measure the ingredients.
:
: Vicki O'Day
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust
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