Fadedwords

Jake loves sugar cookies. I started baking him cookies with the following recipe last Christmas. The cookies come out light, fluffy, and buttery. They’re quite scrumptious. There is a small warning: the cookie dough is VERY soft, and somewhat hard to work with. I suggest using an ice cream scoop that has one of those little handles that helps you drop ice cream out of the spoon to help you get the cookies on the tray; use the smallest scoop you can find… melon baller size or a little larger.

3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time,
beating well after each addition. Beat in vanilla. Combine flour, baking
powder, baking soad and salt; add to the creamed mixture alternately with
buttermilk. Cover and refrigerater for at least 2 hours (the dough will be
very soft), Drop by tablespoonfuls 2 inches apart onto ungreased baking
sheets. Bake at 375 degrees for 8-10 minutes or until lightly browned.
Remove to wire racks to cool. Yield: about 6 1/2 dozen

**That yield is slightly off. I usually get only 5 dozen out of the batter… likely because I use the ice cream scooper :)  I also suggest using parchment paper on the cookie sheets; ensures the bottoms of the cookies won’t get burnt and also makes clean up a breeze.  These cookies make great gifts, and are good for bake sales and the like. Boyfriends also seem to enjoy them!