1 of 5 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 404g Recipe makes 4 dozen) |
||
| Calories 1587 | ||
| Calories from Fat 616 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 68.5g | 105% | |
| Saturated Fat 21.7g | 108% | |
| Monounsaturated Fat 27.8g | ||
| Polyunsaturated Fat 15.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 183mg | 61% | |
| Sodium 691mg | 28% | |
| Potassium 303mg | 8% | |
| Total Carbohydrate 222.0g | 74% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 100.8g | ||
| Protein 22.7g | 45% | |
The Best Soft and Chewy Sugar Cookies You Will Ever Make!!
4 -5 dozen
Ingredients
- 2 cups sugar
- 1 cup shortening
- 1 cup sour cream
- 3 eggs
- 1/2 teaspoon almond extract or 1 teaspoon vanilla
- 5 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
1
Cream sugar and shortning. Add sour cream, eggs, and almond/vanilla. Mix well.2
In a separate bowl, mix flour, baking soda, and salt.3
Add to creamed mixture until well blended. Remember, the more you mix, the tougher your dough will be.4
Chill for a few hours (at least 3-4). The dough will be soft and slightly sticky.5
Roll out (I use a floured pastry cloth), and cut with a cookie cutter. Flour cutter between each cookie to prevent sticking.6
Bake at 350 degrees for 8-10 minutes. Cookies shouldn't be brown, just done to the touch.7
FROSTING- See ingredients below.8
2 lbs. powdered sugar 1 cup shortening 1/2 cup water 1/2 teaspoon almond extract.9
Just mix ingredients until smooth.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Peanut Butter Pinwheel Cookies
Utterly Buttery Shortbread (From the Cookie Book)
Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Rolled-Out
- Occasion > Holiday/Event
Featured Reviews for This Recipe
From: kelkitty
On Dec 20, 2008
These cookies turned out exactly how I wanted them to: very puffy, soft, creamy colored and sweet but not too sweet (perfect match for icing)! Unfortunately the dough was extremely difficult to work with — very very very sticky! I ended up adding a lot more flour to make the dough even workable and using cutters with narrow parts was nearly impossible. Once I got the consistency right, however, it was smooth sailing. I used http://www.recipezaar.com/Royal-Icing-19250 for the icing - perfecto! Will use this recipe in the future!
From: lavender lover
On Dec 6, 2008
I did add 1/4 cup more sugar, added 1/8 teaspoon french lavender essential oil and 1 T Royal Velvet Lavender Buds from www.blossomfarm.com was a great hit at the christmas tea I attended last night. I tried putting a few lavender florets on top but was and over kill of lavender. Oh for the frosting I used butter and purple food die.
From: Ladyrattrap Chef #436697
On Dec 3, 2008
This is the same recipe I have used for 20 years. I don't think I would ever use another recipe if you paid me. I do however prefer to use the hard glaze for the icing, it makes it so much easier to stack them during transporting. The absolute best cookie for Bake sales, Christmas, Easter, Birthdays and even a great Welcome to the neighborhood gift.
From: Chef #900931
On Dec 2, 2008
For chef 1004031 Just a note: The Nutrition facts are for 1 dozen cookies so you would have to divide by 12. Not much different than most of the sugar cookies in this section.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved