Wilma Haufschild'S Sugar Cookies – a delicious recipe with all-purpose, double-acting baking powder, baking soda, butter, eggs, sugar. 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. Make a well in the center, add the eggs, 1 cup sugar, and the vanilla, and stir mixture until it forms a dough. Chill the dough, covered, for at least 2 hours or overnight. Quarter the dough and working with 1 piece at a time, keeping the remaining dough covered and chilled, roll out the dough as thin as possible on a lightly floured pastry cloth with a rolling pin covered with a lightly floured pastry sock. Cut out cookies with a 2 1/2 inch scalloped-edge round cookie cutter. Transfer the cookies to ungreased baking sheets and sprinkle with sugar. Bake in the middle of a preheated 325 degree oven for 7 to 12 minutes, or until they are just set and the edges are pale golden. Transfer to a rack, and let them cool.
2
40 cookies
1005
kcal
Calories
52
g
Fat
120
g
Carbs
16
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 8 ingredients. The key ingredients include: 3 cups all-purpose flour, 1/2 teaspoon double-acting baking powder, 1/2 teaspoon baking soda, 2 sticks butter (1 cup) cut into bits, and more.
Yes, Wilma Haufschild'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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