Sunday, July 10, 2011

Papa's Sugar Cookies


I found the recipe for these crisp, light sugar cookies in an old issue of a Taste of Home magazine.  They looked so pretty and I loved the embossed design on top.  There is alot of butter and oil in this recipe...but look people, it makes EIGHT dozen!  I made mine larger and got 5 dozen, still...that is a bunch of cookies!  I didn't have any macadamia nuts so I substituted almonds.  I also did not have butter flavor so I used some of the orange blossom water I had just sitting in my baking cupboard.  They turned out great!  A crispy brown edge and a light, moist but crumbly buttery inside laced with orange, almond and cinnamon flavors.

A great summertime cookie!

Papa's Sugar Cookies
Taste of Home Aug/Sept 2009

96 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 1 cup canola oil
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 2 tablespoons butter flavoring
  • 1 tablespoon grated orange peel
  • 1 tablespoon vanilla extract
  • 5-1/2 cups all-purpose flour
  • 1/4 cup ground macadamia nuts
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • Additional granulated sugar


  • In a large bowl, beat the butter, oil and sugars until well blended.
  • Add eggs, one at a time, beating well after each addition. Beat in the butter flavoring, orange peel and vanilla.
  • Combine the flour, nuts, baking soda, salt, cream of tartar and cinnamon; gradually add to butter mixture and mix well. Cover andrefrigerate for 1 hour or until easy to handle.
  • Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in additional sugar.
  • Bake at 350° for 10-12 minutes or until edges begin to brown.
  • Remove to wire racks. Yield: 8 dozen.

Nutrition Facts: 1 cookie equals 82 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 60 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.


  1. They are beautiful!! ...........and sound delicious! I'm with you, you have to look at the yield before you judge the ingredients! Anyway, I would rather have one really yummy cookie than ten so-so ones!

  2. These are lovely! Great idea using the glass as your mold…yummy!

  3. I love that used almonds (my fav nut). They look so pretty too.


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