Before baking, I only put 6 on a sheet because they need room to spread out.
Sprinkling the sugar on liberally.
Fresh from the oven.
The bigger the cookie, the better. They are all made huge where ever you find them around here!
Here is what they look like on the inside, and yes, I took a bite and then ate the whole cookie! lol
Here's the recipe:
from Millie Yinglilng
Preheat oven to 350 degrees
1 stick of butter
1/3 c. Crisco
1 3/4 c. sugar
1 tsp. vanilla
Mix these 5 ingredients in your mixer until fluffy.
1 c. buttermilk
1 tsp. baking soda
Mix these two together, making sure to put the buttermilk in a 2 cup container because the baking soda makes the milk froth up. Mix well and set aside.
1/4 tsp. salt
3 1/2 c. flour
1 tsp. cream of tartar
1 tsp. baking powder
Mix these dry ingredients together and add to the butter mixture. Once all the dry ingredients are mixed in with the butter mixture add the buttermilk mixture in. Mix well.
I used a large Pampered Chef cookie scoop to scoop my dough on to a splat mat that was placed on cookie sheet. If you don't have a cookie scoop, then place batter on the cookie sheet using a tbsp. Then sprinkle the dough with granulated sugar.
You will place in a preheated oven starting out on the bottom rack. Once the cookies have spread out and raised, you will move them up to the top shelf in your oven, baking until they are lightly brown around the edges.
Removed from the oven and place cookies on a cooling rack, cooling completely. Now if you have baked them the right way you will be able to stack them into a container. If you haven't, if you stack them in a container they will get sticky and gooey and will stick to one another. They will still stick to one another a little even if you have baked them the right way but nothing like they will if you don't. You can place wax paper between the layers if you would like. Mine never last long enough to bother with the wax paper. lol This makes a nice pile of large cookies, I didn't count how many dozen it made, but I would think around 3 dozen if you are using the large cookie scoop and way more if you are using something smaller.
I hope you enjoyed my Sugar Cake Cookies if you give them a try. They really are easy to make, just a little bit time consuming because you have to start them off in off on the bottom rack and then finish baking them on the top rack.
For those of you who asked about the peach pie, I have the recipe here. And those who have asked about a pie crust tutorial, I will try and make that when I make more pies. My recipe is just an ordinary pie crust recipe but people tell me all the time that my pie dough is the best they've ever tasted. That it is so flaky and perfect. Now when I first met my husband, I had never made pie dough in my life!! Never! But he quickly informed me he wasn't eating store bought pie dough, so I would have to learn how to make it. Wasn't sure I wanted to learn how and considered not seeing my husband, then boyfriend again. But because I was already in love with him, I learned how to make pie crust. lol Now my son's can't stand any other pie dough but mine. I have always heard growing up that you can tell by the feel of the pie dough if it was right or not. Never understood that...until now. You really can tell if your pie dough is right by the feel and that takes experience. Not hard, but it just takes time to learn.
Ok everyone, thanks again for stopping by and visiting me. You know how you always make my heart sing when you do. Crafty hugs, Brenda