1 cup granulated sugar
1 cup powdered sugar
2 cups vegetable shortening
3/4 teaspoon vanilla (i usually add more because i love my cookies to have a very vanilla taste)
1 large egg, beaten
4 1/3 cups cake flour or 3 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tsp. orange zest (not flavoring) optional
Important Note: I have made these cookies several times lately experimented with different amounts of cake flour since their seems to be some confusion over what the correct amount really is. Here is the conclusion that I have drawn. If you are using Cake Flour which I strongly suggest I would use 4 1/3 cups. I would chill them for at least 2 hours prior to baking.
If you must use all purpose flour I would use 3 1/2 cups and chill for at least 2 hours. I have made these cookies with 3 1/2 cups cake flour and if your making drop cookies without chilling they spread too thin.
Important Note: I have made these cookies several times lately experimented with different amounts of cake flour since their seems to be some confusion over what the correct amount really is. Here is the conclusion that I have drawn. If you are using Cake Flour which I strongly suggest I would use 4 1/3 cups. I would chill them for at least 2 hours prior to baking.
If you must use all purpose flour I would use 3 1/2 cups and chill for at least 2 hours. I have made these cookies with 3 1/2 cups cake flour and if your making drop cookies without chilling they spread too thin.
Directions:
1) Preheat oven to 375°.
2) In a medium bowl, cream together the sugars and shortening using an electric mixer.
3) Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
4) Increase speed to medium and mix for 3 minutes.
5) Slowly add vanilla and beaten egg while mixing.
6) In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
7) Scoop with an ice-cream scoop if decorating with sugar only
8) Place directly on cookie sheet.
9) Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.
VARIATION FOR CUTOUT COOKIES:
7b) If making cut out cookies form dough in to 2 balls, chill dough in refrigerator for at least 2 hours covered.
9) Roll out dough on floured surface and cut out cookies with desired shaped cookie cutters. If dough is too moist sprinkle small amount of flour directly on rolled dough
9) Place directly on cookie sheet.
10) Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.
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