Recipe: Ultimate Sugar Cookie Plus 3 More

Here you go Jamie - with a some 'bonus' recipes included.

Betsy

Author: Dorothy Loudermilk
Date: 1996/07/30
Forums: rec.food.cooking

I've only made the choc. chip one and it is EXCELLENT, the best from scratch choc. chip cookies I've ever made. Great texture and taste. If that's any indication, the other 3 should be good too! Enjoy!!

Ultimate Chocolate Chip Cookies

3/4 cup (3/4 stick) Butter Flavor Crisco Shortening
1 1/4 cups firmly packed light brown sugar
2 Tablespoons milk
1 Tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional*)
*If nuts are omitted, add an additional 1/2 cup semi-sweet
chocolate chips

1. Preheat oven to 375 F.
2. Combine Crisco, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecans.
4. Drop rounded tablespoons of dough 3 inches apart onto an ungreased baking sheet.
5. Bake one baking sheet at a time at 375 F for 8 to 10 minutes for chewy cookies (cookies will appear moist-Do NOT Overbake) or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies.


Ultimate Sugar Cookies

1 1/4 cups sugar
1 cup (1 stick) Butter flavor Crisco Shortening
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 Tablespoon vanilla
3 cups all-purpose flour (plus 4 Tablespoons divided)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Decorations-your choice colored sugar, etc.

1. Preheat oven to 375 F.
2. Combine sugar and Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
3. Combine 3 cups flour, baking powder, baking soda, and salt. Add
gradually to creamed mixture at low speed. Mix until well blended. Divide dough into four quarters. Tip-if dough is too sticky or too soft to roll: Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour.
4. Spread 1 Tablespoon of flour on large sheet of waxed paper. Place
one fourth of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4 inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart . Sprinkle with decorations or leave plain to frost when cool.
5. Bake one baking sheet at a time at 375 F for 5 to 9 minutes, depending on the size of your cookies (bake smaller thinner cookies closer to 5 minutes, larger cookies closer to 9 minutes. Do NOT Overbake. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely, then frost if desired.

Makes about 3 - 4 dozen cookies.


Irresistable Peanut Butter Cookies

3/4 cup creamy peanut butter
1/2 cup (1/2 stick) Butter flavor Crisco Shortening
1 1/4 cups firmly packed light brown sugar
3 Tablespoons milk
1 Tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

1. Preheat oven to 375 F.
2. Combine peanut butter, Crisco, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended.
4. Drop by heaping teaspoonfuls 2 inches apart into ungreased baking sheet. Flatten
slightly in crisscross pattern with tines of fork.
5. Bake one baking sheet at a time at 375 F for 7 to 8 minute, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies.


Chewy Oatmeal Cookies

3/4 cup (3/4 stick) Butter flavor Crisco shortening
1 1/4 cups firmly packed light brown sugar
1 egg
1/3 cup milk
1 1/2 teaspoons vanilla
3 cups quick oats, uncooked
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins
1 cup coarsely chopped walnuts

1. Preheat oven to 375 F. Grease baking sheets with Crisco.
2. Combine Crisco, light brown sugar, egg, milk, and vanilla in large
bowl. Beat at medium speed of electric mixer until well blended.
3. Combine oats, flour, baking soda, salt and cinnamon. Mix into
creamed mixture at low speed until just blended. Stir in raisins and nuts.
4. Drop rounded Tablespoonfuls of dough 2 inches apart onto baking sheet.
5. Bake one baking sheet at a time at 375 F for 10 to 12 minutes, or
until lightlty browned. Cool 2 minutes on baking sheet. Place sheets of foil on
countertop. Remove cookies to foil to cool completely.

Makes about 2 1/2 dozen cookies.

To Substitute Crisco for butter or maragarine in recipes:
1 cup Crisco + 6 teaspoon water = 1 cup butter or margarine