This Amish recipe for sugar cookies is called”World’s Best Sugar Cookies.” I take the title as a lofty challenge because that means that I should try to sample every sugar cookie on the planet to make sure this title is accurate, right?:) Tough job! Okay, I haven’t tasted every sugar cookie on the planet, but I have tasted these and they are pretty darn good: soft, sweet, not overpowering. This is a fun cookie to eat, but it’s also a fun cookie to make for children. What do you think, world’s best?
WORLD’S BEST SUGAR COOKIES
1 cup confectioners’ sugar
1 cup granulated sugar
1 cup butter or margarine, softened
1 cup vegetable oil
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
4 cups confectioners’ sugar, plus more if needed
½ cup milk
Food coloring (optional)
Heat the oven to 350 degrees.
In a large bowl, cream together the confectioners’ sugar, granulated sugar, butter (or margarine), oil and vanilla until light and fluffy. Add the eggs, and beat until evenly incorporated.
In another large bowl, sift together the flour, salt, baking soda and cream of tartar. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Form the cookie dough into walnut-size balls, and place 2 inches apart on ungreased baking sheets. Flatten the balls using the bottom of a glass dipped in sugar. Bake for 10-12 minutes, until the edges turn golden brown. Allow the cookies to cool for two minutes on the baking sheets before removing. Transfer the cookies to wire racks to cool completely. Cookies may then be frosted if desired.
For the frosting: Cream the shortening and the vanilla and 1 cup of the confectioners’ sugar. Gradually add the milk and the rest of the sugar, beating constantly. More sugar can be added to provide the desired thickness. Food coloring can be added if you like. Spread the frosting on the cookies, and decorate with sprinkles if you like. Let the frosting set before storing.
Makes 4 dozen cookies.