Precious good friends!
A few years ago, I had surgery for a shoulder replacement. My friend Sue Barnes brought over an ice cream pail of the best sugar cookies and shared the recipe with me! I have gotten so many of my recipes from friends who have generously shared their many recipes with me over the years! Once in awhile I do get adventurous and try new recipes I find in magazines or cookbooks, but the best are from friends - those tried and tested ones!
For this recipe, do use shortening. The first time I used butter in this recipe, thinking butter makes it better. That was not the case with this recipe - they were not like Sue’s at all! I called her and she told me that she always uses shortening, like Crisco.
Mom’s Angel Cookies:
2 cups white sugar
1 cup brown sugar
2 cups shortening
2 tsp cream of tarter
2 scant tsp soda
1/2 tsp salt
1 tsp vanilla
4 cups flour
Roll in balls and press with fork dipped in sugar. Bake 10 min at 350 degrees, Makes 5 dozen.
Another thing Sue shared with me is that she uses a cookie scoop to dish up her cookies. It looks like a small ice cream scoop and comes in different sizes. I told Pa Lloyd about it and he went out and bought me one! I love it! Cookies all come out the same size and it seems to go so much faster dishing them up! Mine is medium sized so I make the cookies fairly large. Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.