When we found out it was National Sugar Cookie Day, we couldn’t just not tell you. And then after telling you it was National Sugar Cookie Day, we couldn’t just not give you a recipe for the delicious confectionery treat. I mean, we’re not monsters here at UPK.
So we did a little digging. And as it turns out, there is such thing as a Kentucky Sugar Cookie. What sets it apart? Cream of Tartar. As far as we can tell, that’s the only ingredient different than any other plain old sugar cookie recipe. And what the heck is that? Apparently it is a fine white powder that is a byproduct of the wine making process. The powder forms inside wine barrels during fermentation.
Wine and cookies? Could this day get any better?
Give this recipe for Kentucky Sugar Cookies a try. (Thanks to the cookbook Christmas with Southern Living, Volume 2)
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup sifted powdered sugar
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
Additional sugar (optional)
Beat butter and oil in a large bowl at medium speed of an electric mixer until blended. Gradually add 1 cup sugar and powdered sugar; beating well. Add eggs and vanilla, beating until blended.
Combine flour and next 3 ingredients; add to butter mixture, mixing well.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake at 350 degrees for 9 to 10 minutes or until lightly browned. Remove to wire racks; sprinkle with additional sugar while warm, if desired. Let cool.
Yield: 9 dozen