Okay, back to the cookies...the dough was so yummy! LOVED the dough. The cookies were also a treat and turned out to be delicious...I'm just hoping they last until tomorrow night when we host the college Bible study at our house. I better get my hand out of the cookie jar and get back on my treadmill.
Sugar Saucers
Yield: 1 dozen "saucer-size" cookies or 2 dozen 2-inch cookies
Ingredients
1/2 c. unsalted butter, at room temperature
1/2 c. canola oil
1/2 c. granulated sugar, plus for more sugaring the tops
1/2 c. powdered sugar
1 large egg
2 t. vanilla extract
2 c. all-purpose flour
1/2 t. baking soda
1/4 t. salt
Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed about 1 minute. One ingredient at a time, add the vegetable oil, granulated sugar, powdered sugar, egg, and vanilla, beating on medium speed after each addition until completely incorporated. Stir in the flour, baking soda, and salt all at once, with mixer on low speed. The dough will be soft. Refrigerate for 1 hour or freeze for 15 minutes (that's what we did!) to make dough easier to handle. Using a tablespoon size scoop for 2 inch cookies (larger scoop for bigger cookies), drop the dough onto the prepared baking sheets. The cookies should be spaced about 2 inches apart. Press the dough evenly with your fingers or palm to flatten cookies to 1/4 inch thickness (this was Natalie's favorite part!). Sprinkle sugar over tops of the cookies. Bake for 8-10 minutes for small cookies or 12 to 14 minutes for large ones, until the edges turn golden. Let the cookies cool on baking sheet at least 10 minutes before transferring to racks to cool completely.
Enjoy!
~ Jennifer
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