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.