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Ingredients
| vegetable oil-butter spread: 1/2 cup (softened) |
| butter flavored shortening: 1/2 cup |
| Splenda: 3/4 cup |
| light brown sugar (packed): 1/2 cup |
| eggs: 1 |
| eggs: 1 (white) |
| light sour cream: 1/2 cup |
| baking soda: 1 tsp |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| vanilla extract: 1 tsp |
| almond extract: 1/2 tsp |
| all-purpose flour (unsifted): 3 1/2 cups |
Awesome Roll or Drop Sugar Cookies
Credit: Food.com
User rating:
-
Prep Time
180 min -
Cook Time
8 min -
Servings
67 serving(s)
Tags
- preheat oven to 350 degrees.
- combine baking powder and salt with flour; set aside.
- Mix baking soda with yogurt and set aside.
- cream butter, shortening, splenda & brown sugar.
- add egg, vanilla, almond to sugar mix.
- beat until fluffy.
- Add flour mixture and sour cream mixture, alternating, in about 3 additions.
- add trickles of skim milk or soymilk if mixture is too thick or dry.
- and/or a couple spoonfuls of flour if too wet.
- after all is incorporated, scrap sides of bowl with rubber spatula.
- form ball.
- place in fridge for a few hours.
- roll out on floured surface, roll to about 1/4 inch.
- cut shapes out.
- ** or drop dough by spoonful and flatten slightly with for or bottom of a glass**.
- bake on cookie sheet for 7-9 minutes,.
- let cool on sheet for 2-3 minutes.
- remove with spatula and place on rack or paper towels to finish cooling.
- decorate if needed, can also brush cookie with some milk and put colored sugar on before baking,.