I spent a good part of my afternoon baking cookies. It was our and two other families’ turn to bring snacks for our local 4-H club’s monthly meeting. I decided to cook a couple of old tried and true recipes: chocolate chip cookies and Amish sugar cookies.
I believe that my mother got this sugar cookie recipe from Mrs. Esther Waggler, an Amish neighbor of ours, when I was a teen. (I also have her peanut brittle recipe which is also to die for.) These cookies melt in your mouth and contain the two things that the human body most craves: sugar and fat. They are plain enough to be crowd pleasers and pretty enough for special occasions, depending on what you use to flatten them before baking. I used a fork, but you can also use the sugared bottom of a fancy glass to make them perfectly round with a handsome pattern.
I tend to make these cookies for large groups because they make a big batch, and I always have the ingredients on hand. If you stock pantry basics, you will always be able to whip up a batch of these bad boys on short notice.
Amish Sugar Cookies
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup margarine
- 1 cup vegetable oil
- 2 eggs
- 1 teaspoon almond extract (You can also substitute vanilla extract.)
- 4 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
1. Blend together sugars, margarine, and vegetable oil.
2. Add eggs and extract to the sugar mixture.
3. Sift together dry ingredients and add to the wet mixture.
4. Preheat oven to 375°F.
5. Form into small balls and drop onto ungreased cookie sheets and flatten with a fork or the sugared bottom of a fancy water glass.
There is a lot of margarine and oil in these cookies. I noticed that they wept cooking oil as they sat on the cookie sheet waiting to be baked. I did not notice this tendency when I made them during the winter when my house was a much chillier 64°F. If you are making these cookies in warm weather, you might want to chill the dough before forming the cookies or get really daring and decrease the amount of oil in the recipe. (I’d love to hear from you about how the cookies turned out if you decide to decrease the oil.) Happy Baking! Begonia