"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sugar Cookies Recipe

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This recipe for Sugar Cookies, by , is from The CANZONE Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 cup granulated sugar
1 cup powdered sugar
2 cups shortening
1 egg, beaten
1 teaspoon vanilla extract
4 1/3 cup cake flour (DO NOT USE REGULAR FLOUR!!)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
Sugar, for decorating
Cinnamon, for decorating (optional)
Frosting, for decorating

1. Preheat oven to 375.

2. In a medium bowl, cream together the sugars and shortening using an electric mixer. Beat on low for 30 seconds, then scrape bowl with a spatula. Increase the mixer speed to medium and mix for 3 minutes. Slowly add the egg and the vanilla while mixing.

3. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually add the flour mixture to the mixing bowl, mixing on a slow speed until just blended. Do not over mix! I typically do not use all of the flour mixture. You want the dough to be velvety soft- not sticky. If it's sticky, add more flour. But be careful- it's a very fine line. I typically have 1/4 to 1/3 cup flour left over.

4. Scoop the dough with an ice cream scoop (or simply using your clean and washed hands). Place directly on an ungreased cookie sheet and flatten slightly with the palm of your hand.

5. Bake at 375 for 8-10 minutes. Cookies are done when small cracks appear- do not over bake. Ideally, the edges do not brown.

Number Of Servings:
Number Of Servings:
3 dozen




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