— Vicki Wawerchak
West Los Angeles
Granny's sugar cookies
Total time: 1 hour, 10 minutes, plus chilling and cooling times
Servings: Makes about 5 dozen cookies
Note: Adapted from a recipe by Vicki Wawerchak.
4 1/2 cups sifted flour (18 ounces)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup margarine
1 cup sugar
1 cup powdered sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup vegetable or canola oil
1. In a large bowl, whisk together the flour with the baking soda, baking powder, salt and nutmeg.
2. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the margarine with the sugar and powdered sugar until well blended. Add the eggs, one at a time, until combined, then beat in the vanilla. Add the oil and flour mixture, one-fourth of each at a time, until combined to form a dough. Cover and refrigerate the dough until well-chilled, at least 2 hours.
3. Heat the oven to 350 degrees. Take a heaping tablespoon of dough and roll it into a ball. Place the ball on a cookie sheet and press down with the bottom of a glass dipped in sugar to flatten the cookie. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
4. Bake the cookies until set and lightly colored on the edges, about 10 minutes. Cool on a wire rack.
Each of 5 dozen cookies: 113 calories; 1 gram protein; 12 grams carbohydrates; 0 fiber; 7 grams fat; 1 gram saturated fat; 6 mg cholesterol; 5 grams sugar; 75 mg sodium.