Two of my favorite things in life came out of Iowa; these cookies and the person who gave me the recipe.
I arrived just after Thanksgiving and remember it being incredibly windy and well below zero (I'm not sure whether it was or not but it makes for a better story). I was a little mopey and feeling a little lonely when Janet Jensen, the manager of the town's menswear shop, walks into my store. She was all smiles and energetically greeted all my store associates. Janet is one of those people who just bubble over with enthusiasm and joy and you can't help but like. Long story somewhat short, we instantly hit it off.
One of the things Janet is famous for is these sugar cookies. When I brought a batch home for Christmas that year my mother took one taste and we never made her old sugar cookie recipe again. We've tried dropping tablespoonfuls onto baking sheets, rolling them into balls and flattening them with the bottom of a glass and rolling them into logs and then in colored sugar before slicing and baking and they always turn out great.
Janet Jensen's Sugar Cookies
5 1/4 cups (1 pound 10.25 ounces) all-purpose flour
1 teaspoon cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dairy-free margarine
1 cup (4 ounces) powdered sugar
1 cup (8 ounces) granulated sugar
1 cup vegetable oil
2 large eggs, at room temperature, lightly beaten
2 teaspoons vanilla extract
Preheat oven to 350°F.
Whisk together first four ingredients and set aside.
In the bowl of an electric mixer, cream together margarine and both sugars until light and fluffy. Reduce speed to medium-low and slowly add the oil in a steady stream followed by the eggs and vanilla.
Reduce speed to low and add flour, mixing just until incorporated. Using a 1-tablespoon ice cream scooper, portion dough and roll into a ball. Roll in sugar and place on a lightly greased baking sheet and press with a flat-bottomed glass until cookie is 1/3-inch thick. Bake 6 to 7 minutes, just until set but not browned.
Makes 12 dozen.
Variation:
Divide dough into 6 portions and roll into a log. Roll log in colored sugar or other decorations and wrap with wax paper and chill overnight. Slice into 1/3-inch-thick slices and bake according to instructions above.
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