Wicked Wednesday Wrecipes

Without further ado:

Vanilla Sugar Cookies

• ½ cup (1 stick) butter, at room temperature
• ½ cup vegetable oil (canola is good)
• ½ cup granulated sugar
• ½ cup powdered sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups all purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup demarara sugar or sanding sugar

Preheat oven to 350 degrees. Line a baking sheet with parchment, no-stick foil, or grease generously with shortening or cooking spray

Beat butter in a large bowl on medium speed for about 1 minute. Add the vegetable oil, and continue to beat until combined.

(this is after the oil is combined with the butter.)

Add granulated sugar, powdered sugar, egg and vanilla, beating on medium speed until everything is incorporated.

Stir in the flour, baking soda and salt all at once using a wooden spoon.

Dough is quite soft. Refrigerate for 1 hour to make handling easier.

For large cookies, use a 2 TBSP scoop, and space dough balls 2 inches apart on prepared sheets- about 6 per sheet – or for small cookies, use small 1 TBSP scoop, about 12 per sheet.

Press large balls lightly to about ½” thick. Smaller balls can be left alone.

Sprinkle tops of cookies with coarse sugar.

(I made the smaller cookies- no flattening is necessary)

Bake large cookies for 10-12 minutes or 8-10 minutes for small cookies, until light golden brown around the edges.

Remove from oven, and allow cookies to cool on baking sheets at least 10 minutes before transferring to wire racks. Store in airtight container.

Makes 12 4-inch cookies or 30 2-inch cookies.

Try to eat just 3!