Myrtle Widdersheim'S Sugar Cookies – a delicious recipe with cake flour, double-acting baking powder, salt, vegetable shortening, sugar, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Into a large bowl sift together the four, baking powder, and salt and blend in the shortening until the mixture resembles meal. In another bowl stir together 1 1/4 cups sugar and the baking soda, add the eggs, milk, and vanilla and stir well. Add the egg mixture to the flour mixture and stir until it forms a dough. Chill the dough, covered, for at least 2 hours or overnight. Roll out the dough gently 1/4 inch thick on a lightly floured surface and cut out cookies with a 2 1/2 inch round cookie cutter. Transfer the cookies to ungreased baking sheets and sprinkle with sugar. Bake in the middle of a preheated oven for 10 to 12 minutes, or until they are set but still pale, transfer to a rack, and let them cool. They will improve in flavor if stored in a cookie jar for at least 3 days.
771
kcal
Calories
7
g
Fat
157
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups cake flour (not self-rising), 1 tablespoon double-acting baking powder, 1/2 teaspoon salt, 1 cup chilled vegetable shortening, cut into pieces, and more.
Yes, Myrtle Widdersheim'S Sugar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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