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Amish Sugar Cakes

SUBMITTED BY: GREMLIN

"Big, soft, Amish sugar cookies, called sugar 'cakes'."
PREP TIME  15 Min
COOK TIME  12 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 2 1/2 dozen
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup butter flavored shortening
  • 2 cups white sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 pinch salt
  • 1 cup buttermilk
  • 1/4 cup white sugar

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
  3. Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2003 by METROPHOBIA
As a fan of soft cookies, I thought these were really good. If you leave them in the oven too long, they will be hard -- pull them out too early and they fall apart. You can tell the cookies are just done enough when the tops no longer glisten.

11 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2005 by RACHEL V.
These cookies are tasty but not wonderful. I would recommend halving the recipe. It was like the never ending bowl of batter. I must have already made 60 cookies and then just dumped the remainder of the batter into a brownie pan for pan cookies. The recipe said it made 30 cookies but they must have been the size of pie plates in that case. I was also worried about how runny the batter was but it did turn out fine, the batter doesn't spread much. Good but not great in my opinion.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2003 by 4NICKELLS
this recipe is excellent, these were the best sugar cookies i have ever made. i didn't have buttermilk, so i used 1 Tbsp vinegar and 1 cup milk instead, and they were still so very chewey and tasty! I recommend this to everyone.

4 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 30

Amount Per Serving

Calories: 186

  • Total Fat: 7.9g
  • Cholesterol: 22mg
  • Sodium: 93mg
  • Total Carbs: 26.7g
  •     Dietary Fiber: 0.4g
  • Protein: 2.4g

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