Aunt Ida’s Sugar Cookies
(Daughter of Anna Bergstedt, who grew up in her father’s bakery in Sweden)
1 cup vegetable oil
1 cup margarine
1 cup ground sugar
1 cup powdered sugar
Blend, then add
1 teas. Vanilla
Mix until smooth, then add:
1 teas. Each: Salt, Cream of Tartar and baking soda, then slowly add
4 cups flour.
Mix together in order given.
Drop by teaspoonful on ungreased cookie sheet. Flatten with glass dipped in sugar.
Bake at 375 for 10 – 15 minutes depending on size of cookie.
A note from Alice Kay, Ida’s daughter: I usually refrigerate them for an hour or so and then make little balls and then flatten them touching glass to cookie first and then dipping the glass in sugar so it will stick to the glass bottom. It seems the dough is too soft without refrigerating it first, I think depending on the size of the eggs. I always buy large eggs. I’ve noticed when I’ve gotten smaller eggs I could do it right away without refrigerating the dough. Making the small balls makes a nicer shape cookie, but they all taste the same. I tried adding more flour but then the cookie is tougher. Without adding the extra flour they are very tender and crumble easily but makes them tastier.