Did you know the UTES went 12-0 this season and are playing in the SUGAR BOWL in New Orleans?? You did? Oh, well, sorry- didn't mean to gush. These cookies have a shortbread like texture. I made some last week and frosted half of the cookies with a cream cheese frosting and Brookie decorated the other half with decorator icing. Yum. GO UTES!!!
UTE Sugar Bowl Cookies
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup sugar
1 cup powdered sugar
1 cup (2 sticks) butter, softened
1 cup vegetable oil
2 eggs
1 ½ teaspoons vanilla extract
Sugar
Sift the flour into a bowl and add the salt, baking soda and cream of tartar. Set aside. Combine the sugar, powdered sugar, butter, vegetable oil, eggs and vanilla in a large bowl and beat well with an electric mixer. Sift the flour mixture again and gradually combine with the sugar mixture. Refrigerate the dough for at least 1 hour. Roll the dough into balls the diameter of a quarter. Place the dough on a lightly greased cookie sheet. Press the bottom of a glass into sugar; then press the glass into a cookie, making it almost flat. Bake at 350 degrees for 10 to 15 minutes
Frosting:
4 oz cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
dash salt
1 teaspoon vanilla
3-4 tablespoons half and half
Cream the butter, cream cheese and powdered sugar. Add salt, vanilla and half and half until desired spreading consistency. Frost cookies when completely cooled.
Tips:
-This recipe calls for rolling the dough into balls, you can also roll out the dough after it is chilled, then cut into shapes. Bake as directed.
-I used a cookie scoop (about 3") and made the cookies into large round cookies.
No comments:
Post a Comment
Tell us how you really feel...