Sugar Cookies

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''Courtesy of '''Tastes Like Real Food,''' US importers of Toro baking mixes.''
''Courtesy of '''Tastes Like Real Food,''' US importers of Toro baking mixes.''
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Tastes Like Real Food made two batches: one with Toro White Bread Flour and the other with Toro Sponge Cake Flour. Results are virtually the same with either flour.
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Tastes Like Real Food made two batches: one with Toro White Bread Mix and the other with Toro Sponge Cake Mix. Results are virtually the same with either flour blend.
   1/2 cup butter or margarine
   1/2 cup butter or margarine

Revision as of 00:41, 30 November 2009

Sugar Cookies

Courtesy of Tastes Like Real Food, US importers of Toro baking mixes.

Tastes Like Real Food made two batches: one with Toro White Bread Mix and the other with Toro Sponge Cake Mix. Results are virtually the same with either flour blend.

 1/2 cup butter or margarine
 1 egg
 1/2 cup Crisco shortening
 1 cup sugar
 1/2 tsp vanilla extract
 2 cups Toro Sponge Cake Mix or Toro White Bread Mix
 1/2 tsp baking soda
 1/2 tsp cream of tartar
 1/4 tsp salt

Cream butter (or margarine) and Crisco with sugar. Add egg and vanilla. Combine dry ingredients and add to creamed mixture. Mix very well until light and fluffy.

Roll into small hickory nut sized balls or use a metal one-inch scoop, and drop dough from this utensil onto ungreased baking sheet. Press down with fork dipped in sugar if you wish. Bake at 350 degrees for 10-12 minutes. Allow cookies to cool on cookie sheet for three minutes before removing with a thin metal spatula. For best results, use an air-bake cookie sheet. Makes 50-60 small cookies.

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