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Sugar Cookies, simple, delicious and a favorite

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Simple and delicious Sugar Cookies.
Sugar Cookies

 Sugar Cookies
adapted from Dinners for a Year and Beyond!
350 degree oven

1/3 c butter
1/3 c coconut oil
3/4 c sugar

1 egg
1 t vanilla

1 3/4 c flour
1/2 t salt
1 t baking powder

Beat butter, coconut oil and sugar until fluffy,

Add egg and vanilla, beating well. Add flour, salt and baking powder. Combine well.


Drop by 2 T measures or use a 2 T cookie scoop, placing dough onto prepared cookie sheet.


Bake 14-16 minutes, bottoms will be light golden brown.


Let cool on baking sheet 8 - 10 minutes, remove to towel or wire rack to finish cooling. Of course they are good warm also!

Makes 16 cookies.

Enjoy!

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This post is shared with:
Foodie Friday @ Designs by Gollum
Fresh Clean and Pure Friday @ la bella vita
Tasty Tuesday @ A Beautiful Mess

6 comments

  1. I'm glad to know that coconut oil can sub for crisco!

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  2. HI there! I am your newest follower from the Friday blog hop! Lovely Blog:) You can find me at www.bouffeebambini.blogspot.com

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  3. Someone else recently recommended using coconut oil as a healthy alternative to the other crappy stuff out there! I might have to try it too. Your cookies look great and I am also a HUGE popcorn addict. Yum!

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  4. Melynda...thanks for giving me a very easy way to start learning how to incorporate Coconut oil in my baking. I've had a brand new jar un-opened sitting in my pantry yelling to be used ;o)

    Flavourful wishes,
    Claudia

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  5. I think that the lard sold in the stores is hydrogenated so that it will hold that nice block shape. If you can find lard rendered at a butcher shop or small meat processing company, it will probably not be hydrogenated.

    I'm glad that I'm not the only one who uses coconut oil. I use coconut, olive and peanut oils, real butter and some bacon fat. Never shortening, margarine or canola oil. I'll have to try the coconut oil in cookies; I usually use butter as the substitute.

    (BTW, I would guess that coconut oil got a bad rep several years ago because producers of other kinds of oils wanted it to. )

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  6. Sometimes the simplest things really are the best - and your cookies sound simply wonderful!!

    ReplyDelete

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