My name is Andrea. I work in the production area here at Majestic Mountain Sage. I am the guest editor today. Andee is home with the flu. When she gets back, she will be so sad that she missed our special cookie day.
These cookies are soft sugar cookies. They are a favorite with the staff here at MMS. Since these cookies are so soft, we won’t be able to ship these in orders. But since I am giving the recipe, I hope you will understand.
The World’s Softest and Best Sugar Cookie
2 cups regular granulated sugar
1 cup vegetable shortening
1 cup sour cream
4 beaten eggs
1 tsp vanilla extract
1 tsp salt
1 tsp baking powder
2 tsp baking soda
6 cups all-purpose flour (unbleached, unbromated please)
Preheat oven to 350 degrees.
Cream together sugar and shortening. Add sour cream and mix well. Add beaten eggs and vanilla. In a separate bowl, combine all dry ingredients. Stir dry mixture into creamed sugar mixture. Finished product will be a like a big dough ball. The mixture should not stick to the sides of the bowl. If it does, add some more flour. You need to be able to pick it up and roll it with a rolling pin without the dough sticking to the pin. Sprinkle flour onto flat surface and separate dough into thirds. Shape one piece of dough into a ball and place on floured surface. Flour your hands and dust the top of the dough so the rolling pin does not stick. Gently roll out the dough to about 1/4 inch thick. Cut with cookie cutters or use a drinking cup for a regular circle. I love to eat the dough, so make sure you make enough for dough cookies and baked cookies!!
I use parchment paper on top of my cookie pan. Place the shaped cookie dough onto cookie pan.
Place in oven and bake for 8 minutes!!! You do not want them to get brown at all. When your timer goes off, open the oven door, and press gently on one of the cookies. If it feels somewhat firm, they are done. I have never had to bake them more than exactly 8 minutes. Thicker cookies might take more baking time, though. Cool on wire racks or paper towels.
I use homemade Cream Cheese Frosting for my cookies. But you can use any kind you like.
Cream Cheese Frosting
4 oz cream cheese, cool room temperature
2 tbsp butter, room temperature
1 tsp vanilla extract
Powdered sugar (up to 4 cups)
Beat together cream cheese, butter, and vanilla. Add 1 cup of powdered sugar and beat until well blended. Gradually continue to add more powdered sugar until it has reached a consistency that you want. I usually only end up using 2 cups of powdered sugar, but feel free to add a whole bag if you like stiffer and sweeter frosting. If the mixture gets too thick, you can always add about 1 to 2 tbsp of milk. When the consistency is to your liking, spread the frosting onto your cookies; you get to lick the bowl and the beaters clean.
Don’t forget to add colorful Valentine sprinkles to each cookie!
As you can see, the MMS staff enjoys these cookies. I won’t say how many Kenny and Bryce had eaten before the photo shoot, but I will say their sugar high has their production counts at the top!