Рет қаралды 3,655
These are about as simple and old fashioned as they come. Soft and tender, and not overly sweet, these moist cake-like cookies feature a hint of lemon and are velvety soft.
1 1/2 cups sugar
1 cup shortening
2 eggs
1/2 cup buttermilk or sour milk
4 cups flour
1/2 cup sour cream
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp lemon extract
1 1/2 tsp vanilla
Use an electric hand or stand mixer for this recipe.
In a large bowl, cream together sugar, shortening and eggs. Beat until light a fluffy. Add the flour and milk alternately until both ingredients are well mixed in. Add sour cream, baking soda, baking powder, salt, lemon and vanilla. Mix well until everything is well combined. Place bowl with dough in refrigerator for at least a half hour.
In the meantime, preheat oven to 350 degrees.
Once the dough has been chilled it should feel firmer. Pinch a tablespoon of dough at a time and roll into a ball. Place on a parchment paper lined baking sheet. Cut a small piece of parchment paper. Using a flat-bottomed glass/tumbler, place the parchment over the ball of dough and press down with the glass to flatten ball to about a quarter-inch thick discs. Press down all the dough balls into discs.
Now you can sprinkle the top of the discs with sugar, sprinkles, or non-pareils. If you want to frost or ice the tops of the cookies after baking, leave them plain.
Bake cookies in 350 degree oven for 8 to 10 minutes. Tops of cookies will not brown, but bottom of cookies should be lightly golden.
Remove from oven and transfer cookies to cooling rack. Let cool completely before frosting or icing, if you are doing so.
Makes six dozen cookies.