Ingredients: |
Ingredients: 1cup granulated sugar; more for shaping
4 oz. (1/2 cup) unsalted butter, softened but not melting soft
1oz (2Tbs.) vegetable shortening,preferably trans fat free, softened
1/2 tsp kosher salt
1 large egg
1 tsp. vanilla extract
2 drops almond extract (optional)
9 1/2 oz. ( 2 Cups plus 2 Tbs.) unbleached all-purpose flour
1/4 tsp. baking powder
3/4 tsp. baking soda
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Directions: |
Directions:Position a rack in the center of the oven and heat the oven to 325º
Line two rimmed baking sheets with parchment.
In stand mixer fitted with the paddle attachment, beat the sugar, butter, shortening and salt on medium speed until light and fluffy about 1 minute.
Scrape down the sides of the bowl.
Add the egg, vanilla and almond extract and mix on low speed (just to combine); then beat at medium speed for a total of 1 minute.
In a medium bowl, whisk flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.
Gently roll the dough into 1-oz balls (about 1 heaping Tbs. each) Arrange at least 2 1/4 inches apart on the prepared baking sheets. Bake one sheet at a time until the edges are golden and the tops are cracked. Let the cookies cool on the sheets for at least five minutes before transferring to a wire rack to cool completely. |
This recipe for Crunchy Sugar Cookies is from