Stir and Drop Sugar Cookies I Good Recipes

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Stir and Drop Sugar Cookies I

"Soft, tasty, quick and smooth cookies. Great for spur-of-the-moment baking since you do not need to melt butter."

Ingredients :

2 eggs
2/three cup corn oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
three/4 cup white sugar
2 cups sifted all-motive flour
2 teaspoons baking powder
half of teaspoon salt

Instructions :

Prep : 25M	Cook : 18M	Ready in : 35M

Preheat oven to four hundred levels F (two hundred ranges C).
Stir oil into beaten eggs. Add lemon rind and vanilla. Blend in sugar until mixture thickens.
Sift flour, baking powder and salt; stir into wet aggregate.
Drop with the aid of teaspoons approximately 2 inches aside on UNGREASED cookie sheet.
Dip the bottom of a tumbler in oil then in sugar. Flatten every cookie by way of lightly pressing with bottom of glass. Dip in sugar before stamping every cookie.
Bake in preheated oven till the rims are golden brown, 8 to 10 minutes. Remove at once from cookie sheet and cool on a cord rack.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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