Soft Sugar Cookies
Photo: AceDragonfly, CC BY-SA 4.0
This sugar cookie recipe has been made by the Gilbert women of Ontario for more than a century, and nobody in the family remembers it ever changing. It uses pantry staples, one bowl and no chilling or rolling out, so the dough comes together in minutes. The result is a soft cookie that takes well to additions like cocoa, cinnamon, nutmeg or chocolate chips, or honey in place of half the sugar.
Instructions
Beat the eggs lightly in a large bowl, just enough to break up the yolks, as you would for scrambled eggs. Mix in the shortening. If you are using butter, warm it slightly first so it is only barely solid, and the egg mixture should end up loose.
Stir in the sugar and the vanilla, then add the salt to the liquid mixture.
Sprinkle in the baking powder, then add the flour a little at a time. Stop when the dough can be shaped without sticking much to your hands. You may not need all the flour, or you may need a bit more, depending on your eggs and how closely you measured.
Roll the dough into balls and set them on a greased or parchment-lined pan. Bake in an oven heated to 175°C (350°F) for 15 to 20 minutes, then cool the cookies before serving.
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