Amish Sugar Cookies
Total TimePrep: 10 min. Bake: 10 min./batch
Makesabout 5 dozen
Way to much fat for a cookie recipe. Very plain in taste, not very healthy. Will not make again!!
I make these cookies often. People beg me to make these cookies! My secret is to top with a frosting I created. The frosting is powdered sugar with cream mixed in and powdered jello. I don't measure just add to taste and appropriate spreadability. I most often use grape or cherry jello but any flavor works.
Oily dough bakes into totally bland cookies crying out for salt & lemon zest.
Everyone loves these cookies when I make them like thumbprints by adding icing on the top. Sometimes put lemon juice in the icing.
Yum! I cut this recipe in half and it still made a nice batch of cookies. I highly recommend adding a splash of almond extract—it really takes these sweets to the next level! The cookies are a bit crumbly, but still delicious. I could see adding a light frosting or using them to make ice cream sandwiches in the future.
I used the vanilla and a heaping teaspoon of almond flavoring and the cookies were great! I also rolled them in sugar the put them on the pan and flattened them because I didn't have the coarse sugar. I also left one pan not flattened and baked just a minute or so longer and they were great too! My grandson Boden gave them a thumbs up
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They need salt!
I have been making these cookies for a LONG time and I still get requests for the recipe! I add 1 tsp. almond extract, as suggested in the tips. I also vary it up with a orange or lemon zest and a little extract of the same flavor---delicious!! My youngest daughter says they are her favorite sugar cookie because they aren't as sweet as most others, too!! I'm warning you, though---you can't eat just 1, but we women know women have to eat 2 of anything swet or our hips don't stay even!! LOL Gommyof5
These sugar cookies are fabulous! I make them every year for friends at Christmas and I get nothing but raves. I personally think they are the best sugar cookies and I am a seasoned cook. I do not use the cream of tartar in the recipe. I prefer Crisco oil and I also add a tsp. of almond extract, as well as the vanilla. You need to chill the dough before baking at least 1 hour or overnight. Then roll pieces of dough into balls and flatten on cookie sheet with the bottom of a glass (dipped in sugar) to what ever size you decide for the cookie. You can sprinkle them with sparkling sugar before before baking, or decorate with icing after they are cooled. They make a very tender but crisp cookie.