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!
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