Cream Crisco and sugar together; add egg. Sift soda, cream of tartar and flour together. Add vanilla. Form into balls the size of walnuts. Roll in sugar; place on cookie sheet. Press down with thumb. Bake at 350° for 12-15 minutes.
Our Low-Carb Sugar Cookies boast a delicate buttery texture that everyone will love! These delicious cookies can be part of a low-carb, gluten-free, grain-free, keto, Atkins, diabetic, or Banting diet. Place almond flour, stevia/erythritol blend, baking soda, and sea salt in a food processor.
You can color the dough, add sprinkles, or frost them, and even though they’re usually a holiday cookie for us, you can cut them out for any occasion. To put it succinctly, I usually make a double batch (like 40 cookies) and they’re gone within three days. If you want a sweet, delicious sugar cookie this year, give these a go. I. Why Shortening?
COMBINE flour, baking powder and salt in medium bowl. Gradually add to shortening mixture on low speed until blended. Divide dough into three pieces. Wrap in plastic wrap. Chill 1 hour. HEAT oven to 375ºF. Roll 1 piece of dough at a time on lightly floured surface to 1 / 8 -inch thickness. Cut dough with 2 to 3-inch floured cookie cutters.