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Desserts

Granny's sugar cookies

Granny's sugar cookies
Ricardo DeAratanha / Los Angeles Times

Many hands help make holiday cookies. That's true when you're gathered with family and friends and vats of colored icing. It's true when you're running a contest for cookie recipes, when it takes thousands of readers, dozens of cooking school ... Read more

Total time: 1 hour, 10 minutes, plus chilling and cooling times | Makes about 5 dozen cookies
  • 4 1/2 cups sifted flour (18 ounces)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup margarine
  • 1 cup sugar
  • 1 cup powdered sugar
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla
  • 1 cup vegetable or canola oil

Step 1In a large bowl, whisk together the flour with the baking soda, baking powder, salt and nutmeg.

Step 2In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the margarine with the sugar and powdered sugar until well blended. Add the eggs, one at a time, until combined, then beat in the vanilla. Add the oil and flour mixture, one-fourth of each at a time, until combined to form a dough. Cover and refrigerate the dough until well-chilled, at least 2 hours.

Step 3Heat the oven to 350 degrees. Take a heaping tablespoon of dough and roll it into a ball. Place the ball on a cookie sheet and press down with the bottom of a glass dipped in sugar to flatten the cookie. Repeat with the remaining dough, spacing the cookies about 2 inches apart.

Step 4Bake the cookies until set and lightly colored on the edges, about 10 minutes. Cool on a wire rack.

Note: Adapted from a recipe by Vicki Wawerchak.

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