Last, but Not Least {Recipe: Grandma Jones' Sugar Cookie III aka Tennessee Sugar Cookies}

This is the third and final sugar cookie recipe I have from my grandmother. All three have different textures, the first one is chewy with crispy edges (my favorite), the second one is lighter and crispy, and this one is a little more dense and crispy. All are good, just depends on what you are in the mood for. 


Grandma Jones' Sugar Cookies III aka Tennessee Sugar Cookies 

Cream:
3/4 cup butter or margarine
1 cup vegetable oil
1 cup powdered sugar
1 cup granulated sugar 

Add:
1 teaspoon vanilla
2 eggs

Beat well.

Sift and Add:
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
4 cups four

Stir until well combined. Refrigerate dough for 1 hour. After refrigeration, shape dough into walnut sized balls, then roll in granulated sugar, shredded coconut, or chopped walnuts or almonds*; press down with a fork or flat bottomed cup.  Bake at 375ºF for 10-12 minutes, or until edges turn light golden brown. 

*Note: Sprinkles can be added to the dough and/or pressed on top, in addition to rolling in sugar, for confetti cookies. 

Happy Baking!