Soft Sugar Cookies without shortening?!


Question: I've decided I want to make sugar cookies this evening, but I cannot get to the store tonight, and am out of cream of tartar. I also don't have any shortening or sour cream.
In looking for recipes that don't call for shortening I have only found those that require those other ingredients. Does anyone know of a good recipe for SOFT sugar cookies that doesn't need those three things??

BTW, I'm asking on here instead of googling because I tried that with no luck, and would prefer a recipe that someone has actually used with good results.

^_^ Thanks!!


Answers: I've decided I want to make sugar cookies this evening, but I cannot get to the store tonight, and am out of cream of tartar. I also don't have any shortening or sour cream.
In looking for recipes that don't call for shortening I have only found those that require those other ingredients. Does anyone know of a good recipe for SOFT sugar cookies that doesn't need those three things??

BTW, I'm asking on here instead of googling because I tried that with no luck, and would prefer a recipe that someone has actually used with good results.

^_^ Thanks!!

These use butter, do not use sour cream and do not use cream of tartar - they come out very nice and the recipe is easily doubled. I love these sugar cookies because they are not a cookie that needs to rolled out and cut - something that I am not very good at.

Tender Sugar Cookies
about 60 Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch

Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.

2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.

3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.

4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Look on foodnetwork website. I made a batch yesterday and the one I had didn't call for shortening or cream of tarter. All pretty basic ingredients- has confectioners sugar in it (powdered sugar). Tastes great! Have fun =0)





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