Old Fashioned Vanilla Sugar Cookies Recipe
Old Fashioned Vanilla Sugar Cookies is a delicious cookies that can make your children go crazy! I I prepared these cookies just last month and before I could store them, more than half of it was over! The Old Fashioned Vanilla Sugar Cookies is simply too tasty to miss out. Try it!
Ingredients
4 cups sifted all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
1 tablespoon vanilla extract
2 cups sugar
2 egg yolks
1 cup buttermilk
2 egg whites
Directions
Have Vanilla Sugar ready.
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 375°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.
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 375°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.
