Light as Air Sugar Cookies

There's a list hanging on my pantry door. Two, actually. One is a running list of things I need (and I always need something!) and the other is a list of things the girls want me to bake for them. The wish list has about thirty items on the list and of those only about a handful of them have been made in some variation or other. So a couple nights ago, I decided to fulfill one of the girl's request for sugar cookies and cross a recipe off the list, just for the sake of progress. (Who doesn't love to make things just to cross items off?!) Sugar cookies. Simple, homey, and depending on how you make them, the ultimate canvas for your decorating whims. Since it was late and I didnt have time or patience to chill a dough, roll out and chill between rollings, I opted for a drop sugar cookie, which I think are severely underrated and extremely delicious. These are made with a combination of powdered sugar and regular sugar, margarine and oil. A snap to put together, these are ready in minutes. Warm from the oven, they'll disappear in less than that. I used a small cookie scoop to deposit the soft dough into a bowl of sugar and then transferred them to the baking sheet. These disappeared in no time at all, leaving behind just the scent of sugary warmth in their wake. For bigger or smaller cookies, just adjust the size of your cookie scoop. Oh. And you might want to double the recipe, just to be safe.

Light as Air Sugar Cookies

Cookie Companion

1/2 cup powdered sugar

1/2 cup sugar

1/2 cup butter or margarine

1/2 cup vegetable oil

1 egg

1 tsp vanilla

1/4 tsp almond extract

1/2 tsp salt

2 tsp baking powder

2 1/2 cups flour

Preheat the oven to 350. Line two baking sheets with parchment paper. Set aside.
In a bowl, place the sugars and fats.
Cream until smooth and light colored.
Add the egg, extracts salt and dry ingredients.
Stir until blended.
Add the flour and stir until a soft dough is formed.
Scoop the dough into a bowl of granulated sugar. Transfer to the baking sheets.
Using the bottom of a glass, flatten each cookie. Bake for 10 minutes until theyre just golden around the edges.
Cool on a wire rack. Shabbat Shalom!