Yield: about 24 to 30 cookies
The basic recipe for these sugar cookies came from one of my mom’s old church lady cookbooks. I grew up eating these, so there’s a bit of nostalgia attached to these cookies. They bake up so crisp and flavorful, and really melt in your mouth.
1 cup Crisco (plain flavor)
1 cup canola oil
1 cup powdered sugar
1 cup white sugar
2 large eggs, at room temperature
1 teaspoon cream of tartar
1 teaspoon baking soda
Pinch of salt
4 cups all-purpose flour
2 teaspoons pure vanilla extract
Cream the shortening, oil and both sugars until fluffy and thoroughly combined. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract, flour, cream of tartar and salt. Beat until well mixed, taking care not to overmix. Chill for at least one hour, and up to overnight.
Preheat the oven to 350°. Place about 1/2 cup white sugar in a large, shallow bowl. Using a small ice cream scoop, shape the balls into about the size of a walnut. Roll the balls in the sugar and place on a parchment-lined baking sheet, several inches apart from each other. Flatten with a glass dipped in sugar. This part is key; try to really flatten these as thicker cookies don’t get as crisp and that’s really what separates these cookies from other, less superior ones!
Bake for 10-12 minutes, until crisp. If you are baking more than one cookie sheet in the oven at a time, you will want to bake closer to 12-13 minutes. Cool on the sheet for about 5 minutes, and transfer to cooling racks to cool completely.
You can freeze these cookies with great success. Thaw for about 30 minutes before baking and pick up at the “rolling in sugar” step.