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Soft Sugar Cookies

This recipe for sugar cookies has been running with the Gilbert women of Ontario, Canada for more than 100 years. No one knows where the recipe started, but it's been that way as long as any can recall with no real change.

Source and licence

"Soft Sugar Cookies" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Soft_Sugar_Cookies, revision 4540927), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Soft_Sugar_Cookies&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4540927

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Canada. Associated with Canada by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. In a large bowl, beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the shortening. If using butter, soften it slightly beforehand by heating it a little. The shortening/egg mixture should be loose.
  2. Mix in the sugar, then add the salt to the liquid mixture.
  3. Add the baking powder, then slowly add the flour as needed to reach a proper doughy state (in essence, able to be shaped without sticking to one's hands too much). You may not need all of the flour, or you may even need a little more based on your eggs and how closely you measured.
  4. Make balls and place onto a greased or parchment-lined pan then into an oven heated to 175°C (350°F), and let bake for between 15–20 minutes.