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Old Fashioned Vanilla Sugar Cookies Recipe
|All purpose flour||4 Cup (64 tbs), sifted|
|Baking soda||1 Teaspoon|
|Shortening||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Buttermilk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5447 Calories from Fat 1941
% Daily Value*
Total Fat 220 g337.9%
Saturated Fat 54.9 g274.3%
Trans Fat 27 g
Cholesterol 370.2 mg
Sodium 3436.2 mg143.2%
Total Carbohydrates 795 g265%
Dietary Fiber 13.5 g54%
Sugars 403.5 g
Protein 72 g143.6%
Vitamin A 8.7% Vitamin C
Calcium 12.7% Iron 134.9%
*Based on a 2000 Calorie diet
Sift flour, baking soda, and salt together.
Beat shortening with vanilla extract in a large bowl.
Add sugar gradually, creaming thoroughly.
Beat in egg yolks until mixture is light and fluffy.
Alternately add dry ingredients in fourths and buttermilk in thirds to creamed mixture, beating only until blended after each addition.
Using a clean beater, beat egg whites until stiff (not dry) peaks are formed.
Fold into batter until blended.
Drop about 2 tablespoons batter for each cookie onto greased baking sheets, spacing batter 3 inches apart.
Using the back of a spoon, spread and shape each into a 2 1/2 inch round 1/2 inch high.
Sprinkle generously with Vanilla Sugar.
Bake at 375Â°F about 15 minutes, or until browned around the edges.
Immediately remove to wire racks and sprinkle again with Vanilla Sugar.
ABOUT 2 12 DOZEN COOKIES VANILLA SUGAR: Pour 2 pounds granulated sugar into a container having a tight fitting cover.
Split a vanilla bean in half lengthwise, then cut into 1 inch pieces.
Poke pieces down into the sugar at irregular intervals.
Cover container tightly and store.
The longer the sugar stands, the richer the vanilla flavor.
Stir in additional sugar as sugar is used.
If tightly covered, sugar may be stored for several months.