Powdered Sugar Cookies II

This recipe for Powdered Sugar Cookies II is a delicious, festive way to celebrate the holidays! They are perfect for sharing with friends and family, or for enjoying as a special treat yourself. These cookies are made with powdered sugar, butter, eggs, vanilla extract, and all-purpose flour. They are soft and chewy with a slightly crisp edge – just like they should be! Whether you decorate them with frosting or leave them plain, these cookies are sure to be a hit this holiday season.

Ingredients

• ½ cup shortening
• ½ cup butter
• 1 ½ cups confectioners’ sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 ½ cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

Instructions

1. Preheat oven to 400 degrees F (205 degrees C).

2. Cream shortening and butter. Gradually add confectioners’ sugar, creaming well. Add egg and flavorings. Beat until fluffy

3. Sift flour with baking soda and cream of tartar; add and mix well. Stir in pecans if desired

4. Drop small teaspoonfuls or shape into small balls onto ungreased baking sheets

5. Bake for 8 to 10 minutes or until creamy tan in color while hot, roll in confectioners’ sugar

Nutrition Facts

• Serving size: 1 cookie
• Calories: 120
• Fat: 8 g
• Saturated fat: 3.5 g
• Unsaturated fat: 4.5 g
• Trans fat: 0 g
• Carbohydrates: 12 g
• Sugar: 6 g
• Fiber: 0g
• Protein; 1g

Can you use powdered sugar to make sugar cookies?

Can you use powdered sugar to make sugar cookies? The answer is yes! There are two main factors that keep these cookies soft for days: Powdered Sugar: instead of using granulated sugar, this recipe uses powdered. Powdered sugar has a teeny bit of cornstarch in it to keep it from clumping and that plus the powdery consistency of confectioners sugar keeps the cookies soft and tender.

How do you make 2 cups of powdered sugar?

To make your own powdered sugar at home, you’ll need two ingredients: granulated sugar and cornstarch. The ratio of sugar to cornstarch is 1:1, so for every cup of sugar you’ll need 1 tablespoon of cornstarch. My recipe below calls for 2 cups of sugar, but feel free to scale it up or down depending on the size of your blender and the quantity of powdered sugar you need.

Simply combine the granulated sugar and cornstarch in a blender or food processor, and blend until the mixture is powdery. Sift the mixture through a fine-mesh sieve to remove any lumps, then store in an airtight container at room temperature for up to 6 months. Use as you would store-bought powdered sugar in recipes.

Should I use powdered sugar for cookies?

No, you should not use powdered sugar for cookies. While powdered sugar’s smaller crystals may seem like they would incorporate more air into the dough and produce a lighter cookie, in reality the opposite is true. Granulated sugar’s larger crystals actually do a better job of incorporating air into the dough, resulting in a crispier cookie. So if you want a light and crispy cookie, stick with granulated sugar.

What does adding powdered sugar do to cookies?

Powdered sugar is often used in baking as it helps to absorb moisture from other ingredients. This is why it is often used in recipes for cookies, as it gives them a unique bumpy appearance and an extra tender and chewy texture. In addition to absorbing moisture, powdered sugar also helps to keep cookies crisp and prevents them from sticking together.

What happens if you use powdered sugar instead of regular?

When it comes to baking and cooking, sugar is an important ingredient. It not only provides sweetness, but also helps with texture and structure. That’s why it’s important to use the right type of sugar for your recipe.

So what happens if you use powdered sugar instead of regular sugar?

Powdered sugar, also known as confectioners’ sugar or icing sugar, is a type of fine-grained white sugar that has been ground into a powder. It’s often used in frosting and icing recipes because it dissolves more easily than granulated Sugar. However, this also means that there is more surface area for the sweetener to come into contact with your taste buds. In other words, cup for cup, there would be more sugar in a cup of powdered sugar than in a cup of regular Sugar. In addition to inconsistent measurements, using powdered Sugar in place of granulated Sugar can also result in baked goods with a grainy texture due to the larger particle size of the powder.