Guest post from Brigette Shevy
To be perfectly honest, I’ve never been a fan of sugar cookies. However, these sugar cookies are an exception!
Soft and buttery, these melt-in-your-mouth goodies are the perfect accompaniment to a steamy mug of cocoa, or a good book by the fireplace. They also make an attractive (frugal!) addition to a plate of Christmas treats.
They will keep for weeks in the freezer (probably longer than that, but I haven’t tried), and you can freeze them before or after baking.
This recipe is one my husband grew up on, and one of those I had to get from his mom when we got married. I’m pretty sure it’s one my children will want to take with them as well someday.
My husband says they are in a category of their own – somewhere between a sugar cookie and snickerdoodle. I don’t try to categorize them; I just know they are good!
If you’re looking for a classic all-around holiday cookie that uses basic ingredients, here it is!
Angel Face Cookies
Makes 5 dozen cookies.
- 1 cup softened butter
- 1 cup shortening
- 1 2/3 cups sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 4 cups flour
- 2 teaspoons cream of tartar
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 350 degrees. In a large mixing bowl, beat together shortening, butter, sugars, eggs and vanilla with an electric mixer.
In a separate bowl, combine dry ingredients. Stir into wet ingredients and mix well. Shape into balls.
Moisten the tops of the balls slightly with water, and dip them into sugar. Place sugar-side-up on ungreased cookie sheets. Bake at 350 for 12 minutes.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3, and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.