Melt In Your Mouth Sugar Cookies

They don't call these melt in your mouth sugar cookies for nothing..because that's exactly what they are, delicate, light, airy and perfectly sugary.

This is a another recipe from the Better Homes and Garden's 100 days of cookies magazine that I have used in the past. 

It's more of a drop cookie, except you roll them all over in sugar and not a cut out cookie but you can use different color sugars to create a beautiful and delicious sugar cookie all in one.

And the best part...these cookies, once baked..freeze amazingly well. Once defrosted, they taste like they were freshly baked, so now there is no reason not to try and make these simple, sensational sugar cookies from scratch...(say that 3 times fast LOL)

Preheat the oven to 300 degrees.

I think what makes these cookies so..melt in your mouth delicious is that you start with mixing 1/2 cup of softened butter, unsalted and 1/2 cup of shortening in mixing bowl with paddle attachment...I don't know the scientific answer to this but the combination of butter and shortening really works.  (Maybe I will ask my science teacher tomorrow her thoughts on the subject)

 

 Add 2 cups of sugar, 1 tsp baking soda, 1 tsp cream of tartar, and 1/8 tsp salt. 

 

 

Beat mixture until combined, scraping sides of bowl occasionally. 

Separate 3 eggs...keep the whites n fridge for another time for an Omelette or perhaps some yummy Meringues 

  

Beat in 1/2 teaspoon vanilla and 3 egg yolks. 

mix until light and fluffy...

 Beat in as much of the 1 3/4 cups of flour as you can with the mixer. 

Stir in any remaining flour. 

Shape dough into 1-inch balls. 

 Place decorating sugar on a flat plate. 

Roll cookies all over in sugar.

Place balls 2 inches apart on ungreased cookie sheets.  

Bake in the preheated oven for 12 to 14 minutes or until edges are set; do not let edges brown. Cool cookies for 1 minute on cookie sheet. 

Transfer cookies to a wire rack and let cool.

 To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. 

Let me know what you think of these?

With love and cupcakes,
Cookteen

 Recipe Adapted from Better Homes and Gardens 100 Days of Cookies:

 Ingredients:

• 1/2  cup butter, softened
• 1/2  cup shortening
• 2  cups sugar
• 1  teaspoon baking soda
• 1  teaspoon cream of tartar
• 1/8  teaspoon salt
• 3  egg yolks
• 1/2  teaspoon vanilla
• 1-3/4  cups all-purpose flour

Directions

1. Preheat oven to 300 degrees F. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

3. Bake in the preheated oven for 12 to 14 minutes or until edges are set; do not let edges brown. Cool cookies for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.