Jessica,
I saw your request for the sugar cookie recipe. You received a Snickerdoodle recipe, but The Great American Cookie Co. has a sugar cookie AND a snickerdoodle. I am including the sugar cookie recipe here for you. It is a delicious cookie--maybe the only cookie I like that uses shortening instead of butter. I always quadruple the recipe, because I make big cookies, and they keep well, but I'm giving you the original recipe
GREAT AMERICAN SUGAR COOKIE
1/2 cup (3 14 oz.) Crisco
1 cup (7 1/4 oz. ) sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon Princess Cake & Cookie Flavor (King Arthur stocks it)
2 cups (8 1/2 oz.) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat shortening and sugar together until smooth. Add the egg, vanilla, and cake-and-cookie flavoring. Beat until smooth. Stir together the dry ingredients and add to the sugar mixture until it forms a cohesive dough.
Shape dough into ping pong (1 1/8 oz.) sized balls. Roll in coarse and/or granulated sugar. Place about 2 inches apart. Flatten slightly. If you want a shiny-sugary cracked appearance on the cookies, brush with water (or quickly hold under running water), then roll in sugar.
Bake at 350 degrees, or until a VERY light golden brown around the edges. Cool on wire racks. Store in container with loose fitting lid.
I saw your request for the sugar cookie recipe. You received a Snickerdoodle recipe, but The Great American Cookie Co. has a sugar cookie AND a snickerdoodle. I am including the sugar cookie recipe here for you. It is a delicious cookie--maybe the only cookie I like that uses shortening instead of butter. I always quadruple the recipe, because I make big cookies, and they keep well, but I'm giving you the original recipe
GREAT AMERICAN SUGAR COOKIE
1/2 cup (3 14 oz.) Crisco
1 cup (7 1/4 oz. ) sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon Princess Cake & Cookie Flavor (King Arthur stocks it)
2 cups (8 1/2 oz.) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat shortening and sugar together until smooth. Add the egg, vanilla, and cake-and-cookie flavoring. Beat until smooth. Stir together the dry ingredients and add to the sugar mixture until it forms a cohesive dough.
Shape dough into ping pong (1 1/8 oz.) sized balls. Roll in coarse and/or granulated sugar. Place about 2 inches apart. Flatten slightly. If you want a shiny-sugary cracked appearance on the cookies, brush with water (or quickly hold under running water), then roll in sugar.
Bake at 350 degrees, or until a VERY light golden brown around the edges. Cool on wire racks. Store in container with loose fitting lid.
MsgID: 1417148
Shared by: Torey, GA
In reply to: ISO: Great American Cookie Co. sugar cookies
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Torey, GA
In reply to: ISO: Great American Cookie Co. sugar cookies
Board: Copycat Recipe Requests at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: Great American Cookie Co. sugar cookies |
| *Jessica TX | |
| 2 | Recipe: Great American Cookies Snickerdoodles |
| Gladys/PR | |
| 3 | Recipe(tried): Great American Cookie Co. Sugar Cookie |
| Torey, GA | |
| 4 | re: Great American Cookie Co. Sugar Cookie |
| Linda, Edwardsville, IL | |
| 5 | Recipe: Great American Cookie Co. Sugar Cookies (another recipe) |
| Halyna - NY | |
| 6 | re: Great American Cookie Co. Sugar Cookie |
| Chris, Texas | |
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!