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My friend Hope used to make these cookies by the bucketful when we were in college. She would make them during the evening when there were 6 or 7 of us over just hanging out. We would literally be pawing at the oven in anticipation. And like puppies, we would impatiently crowd her until she handed one or ten of these cookies over. After a while she resorted to just making two or three batches because she knew the first batch would never even hit the plate once they came off of the pan.
I’m not sure why none of us A) ever made our own cookies or B) even offered to help her. We kind of sucked. Hope was a good friend.
She mailed me this recipe a few years ago after we reminisced about these cookies during one of her visits to Baltimore. I lost the recipe during a move, miraculously found it again, and then tried to go off recipe and failed miserably. Instead of cookies, I ended up with sugar cookie ooze. So a few years later, I’ve pulled it out again, did less tweaking, and ended up with success. Now, if I was really on top of my game, I’d send Hope a batch as a first step towards repayment.
Hope’s Sugar Cookies
from Hope, adapted a little by me
- 1/2 cup butter
- 3/4 cup shortening (Crisco)
- 2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 granulated sugar, colored sugar, non-perils, etc for garnish
In a large bowl, cream together the butter, shortening, and sugar until fluffy.
Add the eggs, one at a time, combining the first egg completely before adding the second egg. Add the vanilla.
In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry mixture to the wet mixture until just combined. The dough will be very soft.
Roll the dough into walnut-sized balls and roll in remaining sugar or other garnish.
Refrigerate for at least 20 minutes or freeze until ready to bake.
Place cookies 2″ apart on an ungreased cookie sheet and flatten slightly with the palm of your hand.