Adamson Sugar Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups canned evaporated milk
add regular 2% milk to make into 2 cups
2 tablespoons lemon juice
2 c. butter flavored Crisco
2 c. white sugar
2 eggs
2 tsp. baking soda
2 tsp. baking powder
2 tsp. salt
2 tsp. vanilla
Enough flour until dough forms
2 containers vanilla frosting
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Directions: |
Directions:Pre heat oven to 350º
1. Add milk and lemon juice and let stand for AT LEAST 5 minutes.
2. In a separate bowl (works best in a kitchen aid mixer) Stir Crisco, sugar and eggs together.
3. Add vanilla, baking soda, baking power and salt.
Cover with dish towel and LET STAND for 5 minutes.
4. Add in milk mixture and stir in flour SLOWLY until dough forms (I do this 1/2 cup at a time) Dough will be sticky, but not too sticky.
Cover with dish towel and LET STAND for 5 minutes.
5. Rolling cookies out. Only use round cookie cutter 1 1/2 inch or smaller - if you use shapes the tips will burn. Use a floured wooden rolling pin. Flour rolling area just enough so dough doesn't stick- cut out cookies and pick up with a floured spatula - place the side that was on the floured table facing up so you don't taste flour on the bottom of the cookie.
Put remaining dough in a small pile and reuse only once. *with remaining dough I turn them into dog cookies. They are usually very dry*
6. In 350º oven cook for 10 minutes - watch after 8 minutes. My oven burns these cookies so I use a Silpat mat. The bottoms should only be lightly browned
7. Wait until cooled and top with vanilla frosting. |
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Number Of
Servings: |
Number Of
Servings:a lot! |
Personal
Notes: |
Personal
Notes: This recipe is NOT easy! I tried to explain it the easiest way I know how, but a lot of it is trial and error. This recipe is from my mother Naomi who always made them from memory.
These cookies always start out a little on the dry side and are NOT sweet cookies by themselves. You need to frost and cover with plastic wrap and let sit over night.
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