These are the most perfect and best tasting sugar cookies I have ever had and they are IC friendly too! This sugar cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis came up with all the exact measurements, since the original cookies were mixed by feel and taste. From tasteofhome.com. I give it: ★ ★ ★ ★ ★
Sugar Cookies
Yield: 5 dozen
*I use a Pampered Chef medium cookie scoop (approximately 2 tablespoons) and can only make about 21 cookies. I therefore make a double batch and make about 42 cookies.
Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Additional sugar
Directions:
1. Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture.
2. Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.
If Cooking for Two: Freeze baked cookies in airtight containers or freezer bags to enjoy anytime!
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