Angie Homuth's Sugar Press Cookies

Ingredients

1 or more Rycraft cookie stamps
1/2 cup butter
1/2 cup canola oil
1 cup powdered sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/2 tsp soda
1/2 tsp cream of tartar
2 1/4 cups flour

Method

• Prepare a cookie sheet with parchment paper or silicone mat (optional).

• Cream butter, oil and sugar. Add egg. Blend in vanilla.

• Mix dry ingredients in a separate bowl, then add a little at a time. Mix well.

• Make balls of dough (about 1″ diameter) and place on cookie sheet. Note: You can use a #40 scoop for more uniform balls of dough.

• Roll dough balls in granulated sugar, then press with a cookie stamp. You can also dip the cookie stamp in sugar to keep dough from sticking to the face of the stamp.

• Bake at 350º F for 9-11 minutes until edges are golden brown.

• Let cool a couple of minutes before removing cookies to a cooling rack.

Angie's comments

We’ve had many batches that didn’t hold the form quite as well and we’re never quite sure what the variables are??? Dough in the fridge over night doesn’t seem to be as ideal (but sometimes I just run out of time with a double batch and have to finish the next day).

The ‘little girl burp’ on the recipe is optional

One time when our daughter was little (now a senior in high school) she was watching the Kitchen Aid mixer with the cookie dough and she unexpectedly burped. After that we joked it was the magic ingredient and we still call her to the kitchen when she’s home to add the ‘extra.’

I do use canola oil, not Crisco. I use a silicone baking sheet and once they are golden brown on the edges I pull the pan out of the oven and let the cookies sit on the hot cookie tray for one to two minutes before I transfer them to the cooling rack.

Attached is the very used recipe