A cherished family recipe from Grandma Hill for soft, chewy sugar cookies with a delightful hint of almond. This large-batch recipe uses both butter and oil for a wonderfully tender texture.
Author
Patti Hill (from Grandma Hill’s recipe)
Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup | Butter or Margarine, softened |
| 1 cup | Cooking Oil |
| 1 cup | Powdered Sugar |
| 1 cup | Granulated Sugar |
| 2 | Eggs |
| 4 1/2 cups + 2 tablespoons | Flour |
| 1 teaspoon | Baking Soda |
| 1 teaspoon | Cream of Tartar |
| 1 teaspoon | Salt |
| 1 teaspoon | Almond Extract |
| For Topping: | |
| As Needed | Cinnamon & Sugar mixture |
Instructions
- Make the Dough: In a large bowl, mix the powdered sugar and 1 cup of granulated sugar. Add the softened butter and blend in the oil, mixing with an electric mixer until well combined and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar.
- Stir the almond extract into the wet ingredients.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a soft dough forms.
- Chill: Cover the dough and chill for at least 2 hours, or until firm.
- Bake: Preheat your oven to 375°F.
- In a small bowl, mix together some cinnamon and sugar for the topping.
- Roll the chilled dough into small balls.
- Place the balls on an ungreased cookie sheet. Dip the bottom of a glass into the cinnamon-sugar mixture and use it to press the balls flat.
- Bake for 10 to 12 minutes, or until the edges are lightly golden.
Note
The final instruction on the card is simply: “Then eat.”
