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.