Marilyn Pennington m51pennington at gmail.com
Sat Oct 13 10:54:18 EDT 2018

I prefer soft cookies and this recipe is one that I got from my mom.  She always made them when I was a little girl.  


-----Original Message-----
From: Deborah Barnes via Cookinginthedark <cookinginthedark at acbradio.org> 
Sent: Saturday, October 13, 2018 9:41 AM
To: cookinginthedark at acbradio.org
Cc: Deborah Barnes <misslady0971 at att.net>

Oh bless you!!!!!!!

I remember a place I used to go that had sugar cookies.  They were soft but had vanilla on one side and chocolate on the other.  I thought that was so neat!!!

My husband likes all soft cookies.  So this is wonderful!  I'll go bake some.

Thanks bunches!

Deb B.

-----Original Message-----
From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Saturday, October 13, 2018 9:21 AM
To: cooking-friends at groups.io
Cc: Marilyn Pennington; cookinginthedark at acbradio.org




1 cup sugar
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda

Preheat oven to 375°F.

Beat together butter and sugar on low speed of mixer until light and fluffy.
Stir in flavorings and egg. Mix. Stir in flour and baking soda.

Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down slightly to flatten using the bottom of a glass which has been dipped in sugar. Colored or white sugar may be used.

Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.

Variation: Substitute 1 1/2 cups confectioners' sugar for the cup of sugar in above recipe. Cover and refrigerate 2 hours (or overnight). Roll dough out 1/4 inch thick on a lightly floured surface and cut out shapes. Sprinkle with colored sugars or frost. Bake on ungreased cookie sheets, 2 inches apart in a 375°F oven for 7-8 minutes, or until edges are lightly golden brown.

Tips: Do not overbake cookies; watch closely near the end of baking time.
Bake on parchment paper for easy cleanup. Use two cookie sheets and have one ready to go into the oven as the first sheet cools (or just transfer parchment paper). For softer cookies, add a tablespoon of sour cream, yogurt or buttermilk.

Makes approximately 4 dozen cookies, depending on size.

These cookies can be changed up by adding chopped nuts, coconut, chocolate (or other) chips or brickle



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