Grandmas Sugar Cookies With Lard

Grandma Tibbitts Sugar Cookies Allrecipes

WEBJul 14, 2022 · Directions. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. In a large bowl, cream together the lard and …

1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the lard and sugar. Beat in the eggs one at a time, then stir in the buttermilk. The mixture will be very runny at this point. Combine the flour, baking soda, nutmeg and salt; stir into the buttermilk mixture by hand using a wooden spoon. Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets. For cut out cookies, the dough should be refrigerated for a couple of hours. Roll out to 1/2 inch thickness and flour your cookie cutter between each cut.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Grandma's Soft Sugar Cookies The Country Cook

WEBDec 4, 2017 · Instructions. Preheat oven to 400f degrees. Line a large baking sheet with parchment paper. In a bowl, beat together eggs, oil, …

1. Preheat oven to 400f degrees. Line a large baking sheet with parchment paper. In a bowl, beat together eggs, oil, vanilla extract, sugar and Stevia In The Raw®.
2. Then gently stir in flour, baking powder and salt. Mix well. Batter will be sticky.
3. Drop batter by heaping tablespoons onto prepared baking sheet (about 2 inches apart).
4. Prepare two bowls. One bowl with water and one with the sugar. Dip the bottom of a small glass into the water.

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Grandma's Old Fashioned Sugar Cookies ChefAlli.com

WEBFeb 17, 2019 · Preheat the oven to 350 degrees F. Lightly flour a work surface, then place about a third the dough out onto the prepared work …

1. In a large mixing bowl, cream the shortening, sugar, and nutmeg together very, very, well , until the mixture is very soft and pliable to the touch. **My Grandma Lucille always did this step by hand with a large spoon, but it can also be done in a stand mixer using the paddle, not the wire whisk. The shortening/sugar mixture should be very soft to the touch and once you believe it's creamed together very well, cream it a bit longer - this step is critical to these cookies. (If you make these cookies and the texture of the baked cookies isn’t soft and tender, it either means you didn’t cream the shortening, sugar, and nutmeg good enough, or you’ve added too much flour to your dough.)
2. In a separate mixing bowl, combine the salt, flour, baking powder and soda together.
3. Alternately add the flour mixture and the sour milk to the shortening mixture, about a third at a time, stirring between each addition.
4. Preheat the oven to 350 degrees F. Lightly flour a work surface, then place a small batch of the dough out onto the prepared work surface; lightly flour the top of the dough, then use a rolling pin to roll the dough out to about ½” thickness. Use a floured glass or cookie cutter to cut out the dough, placing them onto a greased baking sheet. Repeat with the remaining dough.

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