Drop Sugar Cookies II Recipe

Ingredients
<br>- 2 cups butter, softened
<br>- 2 ½ cups shortening
<br>- 12 cups white sugar
<br>- 18  eggs
<br>- 2 tablespoons vanilla extract
<br>- 24 cups all-purpose flour
<br>- 2 tablespoons baking soda
<br>- 2 tablespoons salt
<br>- 4 ½ cups sour milk
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
<br>step 2: In a large bowl, cream together butter, shortening and white sugar until smooth. Beat in the eggs a few at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the sour milk. Use a size 16 cookie scoop or 1/4 cup measure to scoop out cookies onto the prepared cookie sheets. Cookies should be spaced at least 3 inches apart. Test a couple in the oven to see how much they spread, then see if they need to be flattened before the bake.
<br>step 3: Bake for 10 to 12 minutes in the preheated oven, until the bottoms begin to turn golden. Let cool on baking sheets.
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Ingredients
- 2 cups butter, softened
- 2 ½ cups shortening
- 12 cups white sugar
- 18 eggs
- 2 tablespoons vanilla extract
- 24 cups all-purpose flour
- 2 tablespoons baking soda
- 2 tablespoons salt
- 4 ½ cups sour milk

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
step 2: In a large bowl, cream together butter, shortening and white sugar until smooth. Beat in the eggs a few at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the sour milk. Use a size 16 cookie scoop or 1/4 cup measure to scoop out cookies onto the prepared cookie sheets. Cookies should be spaced at least 3 inches apart. Test a couple in the oven to see how much they spread, then see if they need to be flattened before the bake.
step 3: Bake for 10 to 12 minutes in the preheated oven, until the bottoms begin to turn golden. Let cool on baking sheets.

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