Remember those soft sugar cookies with the pink icing that were huge? These are better! Took me several months to hunt down this recipe, but I’m thrilled to share it.
Servings: 15Prep Time: 10 min Cook Time: 5-6 min
2 cups margarine (1/3 melted) [Bluebonnet or Parkay work well]
3 cups powdered sugar
5 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons vanilla
1/2 cup Crisco
4 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
Mix margarine and powdered sugar. Add in eggs and beat well. Quickly/lightly mix in vanilla. Mix flour, baking soda and cream of tartar together and then add to the wet ingredients.
Make 1 – 1 1/2″ balls of dough and place on cookie sheet, flatten slightly. Cook at 400 degree for approximately 5-6 minutes until JUST BARELY starting to brown. When just cool, ice with the icing putting a pretty good layer on each. When icing has dried just a bit, store in a container with wax paper or plastic wrap between layers. These will stay soft for days if kept airtight!
Makes about 6 1/2 dozen, unless you make them bigger!
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