Looking for a great cookie recipe? You have found it with Stifflemire’s Melt-In-Your-Mouth Sugar Cookies!
My mother and I are both quilters. Back before I started Southern Plate and before Mama had all of the grandkids she does now, we were very active in our local quilt guild. We made some wonderful friends there and this recipe is from a very dear lady and mother of 4 and grandmother of 8 (so far). In addition to being in our quilt guild, she also works at our local fabric shop, so we saw her quite often back in our sewing days (we hope we have sewing days again eventually). Anytime Sharon Stifflemire was at Patches and Stitches, you were guaranteed to leave with a smile on your face. She is just one of those people with a contagious inner joy about her. I just love people like that.
These cookies are the stuff of legend in our family and have been ever since Mama got the recipe back in my teenage years. They are something like a pecan sandy, only without the pecans and with a little more delicate crumble, perfect in a glass of milk or all by themselves. Mama and I find them completely irresistible.
What You’ll Need to Make Stifflemire’s Melt-In-Your-Mouth Sugar Cookies:
- solid vegetable shortening (Crisco)
- vegetable oil
- powdered sugar
- cream of tartar (found in the spice section)
- baking soda
- all-purpose flour.
How To Make Stifflemire’s Melt-In-Your-Mouth Sugar Cookies:
In a large mixing bowl, place Crisco, powdered sugar, regular sugar, eggs, and vanilla and beat it with an electric mixer until it blends together.
Now add in all other ingredients and give it a good beating for a minute or two…
…until it looks like the photo above.
You can do this however you want but the idea is to get your dough separated into small balls on a cookie sheet. I use a little cookie dough scoop. Put them on ungreased baking sheets about two inches (ish) apart like this.
Place some granulated sugar in a small bowl and dip the bottom of a glass in it, then…
Lightly press down each cookie just a little bit. We’re not trying to make pancakes here, just press until the top is more flat looking than mounded.
Bake these for 375 for about ten minutes, or until very lightly browned around the bottom edges.
Let cool before removing from baking sheets. Makes 4-5 dozen.
- 1 cup solid vegetable shortening such as Crisco
- 1 cup vegetable oil
- 1 cup powdered sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla I use 1.5 teaspoons, I like vanilla
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 cups all purpose flour
- Preheat oven to 375.
- In large mixing bowl place shortening, oil, sugars, vanilla, and eggs. Beat with an electric mixer until well combined. Add all dry ingredients and beat again until very well blended and a dough is formed.
- Roll dough into 1 inch balls or use a cookie dough scoop. Place about 2 inches apart on ungreased baking sheet.
- Using a glass with a flat bottom, dip the glass into a little bit of granulated sugar and then lightly press down the top of each cookie (dipping in sugar again before each one) to flatten the tops a bit.
- Bake for ten minutes, or until very lightly browned around the bottom edges.
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