Wednesday, June 6, 2012

Mother Rene's Sugar Cookies

My maternal grandmother's name is Irene and as long as I can remember, we've always called her "Mother Rene" ("Rene" as in "green").  This is her sugar cookie recipe.  They are light-as-air wafers of goodness. If you like a denser, teacake-like texture, look elsewhere.

They are a snap to make!

Flattening them before baking makes them even crisper.  I think the cream of tartar, vegetable oil, and powdered sugar are somewhat unusual in a sugar cookie recipe - but the end product will literally melt in your mouth.

Mother Rene's Sugar Cookies

Makes 3-5 dozen, depending on size
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 vegetable oil
1 egg
1/2 teaspoon vanilla extract
2-1/8 cup all purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream butter with paddle attachment of a mixer.  Gradually add sugars, then oil, eggs, and extract.  Combine the dry ingredients and slowly add to the butter mixture. Cover and chill dough 2 hours.  Shape into 1" balls and place 3" apart on a cookie sheet.  Flatten each cookie slightly with the flat bottom of a drinking glass dipped in sugar.  Bake at 375 degrees for 5-8 minutes.  Do NOT over bake - take them out of the oven before they begin to brown.

Tips:  The thinner the cookie (i.e., the more you flatten it out), the crisper it will be in the end.

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