The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
World's Best Sugar Cookie
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- #96219
You can't go wrong with these sugar cookies. They make a large batch but they freeze great.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup white sugar
1 cup butter
1 cup cooking oil
2 eggs
2 teaspoons vanilla extract
5 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup powdered sugar
directions
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the sugar, butter, and oil. Beat on medium speed with an electric mixer until combined. With the mixer running, add the eggs one at a time, beating until each is incorporated before adding the next. Stir in the vanilla.
In another bowl, sift together the flour, salt, baking soda, cream of tartar, and powdered sugar. Stir the dry mixture into the egg mixture and mix well.
Form the sugar cookie dough into small balls and place on ungreased baking sheets about 2 inches apart. Using the bottom of a glass that has been dipped in sugar, gently press each ball down.
Place the baking sheets in the oven (in batches as needed) and bake at 350 degrees for 8-13 minutes or until the edges just start to brown.
Remove from the oven and let cool on the baking sheet for 5 minutes then transfer the sugar cookies to a cooling rack. Cool completely then store the world's best sugar cookies in an airtight container at room temperatures. Cookies can be decorated as desired.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
December 7, 2018
This is the Best Sugar Cookie recipe I've tried! I'll make these over and over again. Thanks!