Wednesday, December 15, 2010
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| Starr's Soft Sugar Cookies |
"Old and young alike love those massive, moist cookies, they may be suitable "keepers". They stay soft for days if well saved in an air-tight container. I think the buttermilk is the important thing aspect."
Ingredients :
- 1 cup white sugar
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- half cup shortening
- 2 eggs
- 1 teaspoon vanilla extract
- half of teaspoon lemon extract
- 1 teaspoon ground nutmeg
- three half of cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup buttermilk
- 1/three cup white sugar
- 1/2 cup raisins
Instructions :
| Prep : | Cook : 24M | Ready in : |
|---|
- Preheat oven to four hundred levels F (2 hundred tiers C).
- Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to combine well.
- Sift collectively nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed aggregate.
- Drop tablespoonfuls of dough 2 1/2 inches aside onto greased baking sheet. With the returned of the spoon, unfold spherical and spherical making the outer edge of the cookies a bit thicker than the center. Sprinkle generously with the reserved white sugar and location a fats raisin in the center of each cookie.
- Bake about 10 minutes. For softer cookies, bake in hot oven (425 tiers F (220 ranges C)) for about 8 minutes or till no indentation stays when you contact the middle of the cookie with your fingertip. Remove cookies and funky on racks.
Notes :
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