Sugar Cake Cookies
"Top with some buttercream frosting."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Yields:
-
5-6 12 ct batch
- Serves:
- 40
ingredients
- 1 cup butter, softened
- 1 cup shortening
- 2 large eggs
- 1 cup evaporated milk
- 1 1⁄2 cups sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 1⁄2 ounces vanilla flavor instant pudding and pie filling mix
- 4 cups wheat flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
directions
- Sift together flour, salt, cream of tartar, baking soda. Add the 1.7 oz of instant pudding to this mixture and mix well. Set aside.
- In a separate bowl, beat butter and shortening until creamed and light in color. Slowly add the sugars. Add vanilla extract and continue to mix. Slowly add the milk 1 tbsp at a time and mixing well between additions. Add the eggs one at a time and beat between each addition.
- Mix together dry and wet mixtures and knead with your hands. Form into a ball, wrap in plastic wrap and refrigerate for 2 to 3 hours. When ready to bake a batch, form into 1-inch balls and place on an ungreased cookie sheet an inch apart from each other. Bake in a preheated oven at 350 degrees for 8 to 10 minutes. Let cookies completely cool before eating. The cookies taste great covered with buttercream frosting.
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