Aunt Inga's Old-Fashioned No-Roll Sugar Cookies

• portions: 5 servings
• temps actif: 20 minutes
• temps total: 3 hours

Ingrédients

1 cup each granulated sugar, powdered sugar, oil and butter ( (at room temperature)

2 eggs (at room temperature)

4 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cream of tartar

1/2 cup granulated sugar and or fine colored decorating sugars for dipping

Aunt Inga always said the recipe can be varied by adding chopped pecans, chocolate chips or almond flavoring (optional)

Instructions

In a large bowl sift together flour, baking soda, salt, and cream of tartar and set aside.

Mix ingredients togetherCombine both sugars, oil, vanilla extract and butter in a large bowl. Mix together using an electric hand mixer until thoroughly combined. Add eggs and continue mixing until smooth.Add sifted ingredients to the sugar mixture and combine with a large spoon or rubber spatula.

ChillCover bowl with plastic wrap and place in refrigerator for one hour.Preheat oven to 350 degrees fahrenheight.

Form BallsRemove cookie dough from refrigerator an begin rolling into small balls (about one inch wide). To make the cookies uniform in size and shape I use a medium sized cookie scoop.Place 6 balls at a time on an aluminum cookie sheet. It’s really easier when working with two cookie sheets because while one is in the oven baking you can start prepping the other one.Press dough down to about 1/8 inch with the bottom of a sugar dipped drinking glass. Re-dip the glass with sugar and gently apply a second coat of sugar to each cookie with a twisting motion.

BakeBake 8 to 10 minutes or until golden brown.Immediately remove cookies from the cookie sheet being using a large metal spatula like this. You will want t go real slow as not to break the cookies and place them on a cooling rack.This recipe makes approximately 5 dozen cookies. Just enough to share with friends!