Like all great recipes, this one comes from my grandmother. Being the slovak that she is, if she could use lard for everything, she would. Unfortunately for her, here in America, her doctor says no and the pescetarian in me thinks that is just gross. But as far as I’m concerned, the real secret to fluffy sugar cookies is crisco.
Simple Sugar Cookies
2 3/4 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 C Shortening
1 1/2 C Sugar (I subbed Splenda this time around)
1 tsp Vanilla
As with all cookies, combine dry ingredients and then mix in the shortening, egg and vanilla.
Bake at 375 degrees for about 10 minutes. In my opinion, these cookies should be a tiny bit golden brown on the edges and never over-baked.
Lemon Glaze (simplest thing in the world and it sounds really fancy)
1 C Powdered Sugar
1/4 tsp Lemon Zest
1 TBSP Lemon Juice
2 Drops Yellow Food Color (optional)
Just whisk this up in literally 30 seconds. I added yellow food coloring just to make the cookies a little prettier but it’s definitely not necessary. I usually take the lazy-man’s approach and wait until the cookies cool and then dip them directly in the glaze. This is the least messy option.
I know I’ve written about the “Crack Cookies” before so I am finally getting around to sharing the recipe.
Double Chocolate Peppermint Cookies
1/2 cup butter
2/3 cup brown sugar
1/3 cup sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1 cup white chocolate chips
– Preheat oven to 350 degrees
– Mix all wet ingredients with sugars and cocoa powder
– Add baking soda, salt and flour
– Add chips
I like rolling them into golf-ball sized treats for when I’m just making them to have around the house, but if I’m taking them to a party or work I’ll use a melon baller to measure bite-sized yummies. Bake time will vary based on the size cookie you decide to make, but it should take no more than 12 minutes for the larger cookies. Just keep a close eye – even I can pay attention for 10 minutes.
If you love chocolate peppermint these cookies hit the spot. You could exchange my white chocolate chips with regular chips if you’re not a fan but I would suggest you try it with the white chocolate first because it’s my absolute favorite. Or if you’re like me and running low on chips all together you can do half chocolate, half white chocolate. It is impossible to mess these up.