Well the weather finally cooled down enough last night that i decided it was safe to make some cookies…i wanted the sugar variety, but needed a new recipe, so i started looking and ended-up finding this one…Who knew that you could use Vegetable Oil instead of butter or shortening in cookies!? ~ These cookies are different than most other sugar cookies i’ve had, they have a softer, fluffy, almost-cake-like texture, but- Based on my results (the finished cookies) I would have to say that this recipe has ranked itself pretty high on the list as far as a “family-favorite” at my house! 🙂
- 2 eggs
- 3/4 cup sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon peel (optional)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Additional sugar or colored sugar
Directions: In a large bowl, beat the eggs, sugar, oil, vanilla and lemon peel until blended. Combine the flour, baking powder and salt; gradually beat into egg mixture.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely. Yield: about 3-1/2 dozen.
Have any of you used substitutes for butter or shortening in your cookies before? Give a shout-out if you have any tried-&true tips or substitutes that you’d like to share! 🙂
~as always ~
Happy Baking & Bon Appètit!