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| Starr's Soft Sugar Cookies |
"Old and young alike love these massive, moist cookies, they're accurate "keepers". They stay tender for days if well stored in an air-tight box. I think the buttermilk is the key component."
Ingredients :
- 1 cup white sugar
- 1 cup packed brown sugar
- half of cup butter, softened
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 teaspoon ground nutmeg
- 3 1/2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 3/four teaspoon salt
- 3/four teaspoon baking soda
- 1 cup buttermilk
- 1/3 cup white sugar
- 1/2 cup raisins
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 400 levels F (2 hundred ranges C).
- Beat collectively white and brown sugars, butter and shortening till light and fluffy. Beat in eggs, vanilla and lemon extract to mix well.
- Sift collectively nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed combination.
- Drop tablespoonfuls of dough 2 half inches apart onto greased baking sheet. With the again of the spoon, spread spherical and spherical making the outer fringe of the cookies a little thicker than the middle. Sprinkle generously with the reserved white sugar and location a fats raisin in the center of each cookie.
- Bake about 10 mins. For softer cookies, bake in hot oven (425 ranges F (220 levels C)) for about eight minutes or until no indentation stays while you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.
Notes :
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