Originally from: http://www.thegoodiegirl.ca/bite-sized-sugar-cookies/
We found something neat to do with good food so we wanted to share it for you! Eat well!
Need a good cookie recipe for a Christmas tray? I have the perfect one!
I stumbled upon this cookie by accidentally using brown sugar when
my original recipe called for icing sugar – what a happy accident! (Have I mentioned how much I love brown sugar? – it is the best!)
As soon as I made the mistake, I knew there was no turning back and I’d have to hope they turned out. More than just ‘turning out’ they were a hit!
I haven’t had such rave reviews from a cookie recipe in a while – but this recipe was a favourite for many!
The brown sugar adds a great flavor and texture to the cookie.
At first glance, these cookies look like shortbreads, and you’d only know by tasting them that they’re sugar cookies. They have a slight crispy outside edge with a soft chewy inside. They are not overly sweet, just right and with a hint of salt to finish it off. They’re bite sized, and they disappear quickly, but the bonus is that the recipe makes 48 small cookies per batch so they’re great for sharing and trays.
These were so good, I don’t even know if I’ll bother to go back to try the original recipe! Try these this Christmas.
Bite Sized Sugar Cookies
Adapted from Amish Sugar Cookies by Cookie and Cups
Ingredients
1 cup butter, room temperature
1 cup vegetable oil
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
½ tsp salt
4½ cups flour
*optional sprinkles to garnish
Instructions
Preheat oven to 350°
Line your baking sheets with parchment paper. Set aside.
In your mixing bowl cream together butter and both sugars until smooth. Next mix in the oil and beat in the eggs and vanilla. Add in baking soda, cream of tartar and salt. Turn mixer to low and add in flour, mixing until combined.
Using a small cookie scoop or teaspoon drop dough onto lined baking sheet. Add sprinkles now if desired. You may need to press them in to make them stick. Bake for 9 minutes until edges just start to golden.
Allow to cool for 3 minutes on baking sheet and transfer to wire rack to finish cooling.
Makes 48 small cookies.
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