How to make easy sugar cookies with vegetable oil (1964)
Why the Mazola way to make sugar cookies is easier
- Easier to measure Mazola than solid shortening.
- Easy to mix, quick, few ingredients.
- Dough handles nicely, easy to roll.
- Cuts well, even with the popular plastic cutters.
- Recipe can be doubled and stored in the refrigerator and made up as needed.
- 2 cups sifted flour
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup Mazola Corn Oil
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 egg plus milk to make 1/3 cup
- Sift flour, baking powder and salt into bowl.
- Add Mazola; blend well with fork or pastry blender. (Mixture will appear dry.)
- Beat sugar, vanilla and egg-milk mixture together until very light and fluffy.
- Stir into flour mixture.
- Chill about 1 hour.
- Roll out on a floured board or cloth.
- Cut as desired.
- Before baking, place nuts on cookies or sprinkle with colored sugar.
- For other cookies, arrange candied cherries on a circle of dough; fold over dough to meet center and press to seal.
- Bake in a 400 (F) oven about 9 minutes.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 75mgCarbohydrates: 10gFiber: 0gSugar: 4gProtein: 1g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.