Paradise Bakery Sugar Cookies
1 cup granulated sugar 1 cup powdered sugar 2 cups shortening 3/4 tsp. vanilla 1 large egg, beaten 4 1/3 cups cake flour* 3/4 tsp. baking soda 3/4 tsp. baking powder 1/4 tsp. salt plain or colored sugar for decorating
Heat over to 375 degrees.
In medium bowl, cream together both sugars and shortening, using an electric mixer. Mix on slow speed for 30 seconds until blended, and then mix on medium speed for 3 minutes.
Slowly add vanilla and beaten egg, while mixing.
In a separate bowl, combine cake flour, baking soda, baking powder and salt. Gradually add the dry mixture to the creamed mixture, mixing slowly until just blended. (Do not over mix.)
Roll a tablespoon sized ball in your hand, flatten slightly, and then toss in sugar.
Bake 9-10 minutes. Cookies are done when small cracks appear on the top and they are pale golden. Do not let the edges get brown.
Let cool and enjoy!
*If you donâ€™t have cake flour on hand â€“ and I didnâ€™t â€“ itâ€™s easy enough to make. Measure out 1 cup of flour. Remove 2 Tbl. of flour from the measuring cup and add in 2 Tbl. of cornstarch instead. Sift this 4-5 times and then itâ€™s ready to use in your recipe. (Since this recipe takes 4 1/3 cups, I measured out 4 1/3 cups of flour, removed 8 Tbl. of the flour, added in 8 Tbl. of cornstarch, and sifted it 5 times. Worked great.)