When my children were growing up, I made rolled out cookies. I don’t do that much any more. Sometimes, however, I want the taste of a sugar cookie. Now I know that there are recipes for cookies that you roll into balls and flatten with a glass, but many years ago I found a recipe that is even simpler and quicker than that. Sugar cookies made in a jelly roll pan. This is a great little cookie to have in your cookie recipe arsenal. It can be whipped up in a jiffy, prettied up easily, and makes a nice amount.
Other extracts may be used instead of the vanilla to make different flavors. I have used lemon, almond, rum, brandy and orange. The cookies can be topped with plain sugar, cinnamon/sugar or other spices and sugar, and any sprinkles used for cake decoration. The topping can be made fit to the season. If using sprinkles, pat them into the dough slightly with the palm of your hand.
The recipe was printed in Pillsbury’s Family Fun cookbook, 1983, another of those little cookbooks found at the grocery store. I have never seen the recipe anywhere else. Pillsbury called them So-Easy Sugar Cookies. I added the name squares to describe them better.
So-Easy Sugar Cookies Squares
3/4 c. sugar
1/3 c. shortening
1/3 c. vegetable oil
1 T. milk
1 t. vanilla
1 1/2 c. flour
1 1.2 t. baking powder
1/4 t. salt
1 T. sugar to sprinkle over the top
In a large mixing bowl combine sugar, shortening, oil, milk, vanilla and egg and beat well. Combine flour, baking powder and salt. Stir into sugar/egg mixture. Mix well. Dough will be somewhat stiff. Turn dough out onto the center of a foil-lined 10x15-inch baking pan. Spread evenly to fill pan. I usually have to use my hands to do this. Sprinkle the tablespoon of sugar evenly over the top. Bake at 375 degrees 10-12 minutes or until light golden brown. Cool 5 minutes. Cut into squares. Makes about 40 cookies.
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