Spool Sugar Cookies

SUBMITTED BY: Jacquie Whitney PHOTO BY: miranda

"This is an elegant cookie that uses a thread spool to press a flower design on the top. Always get rave reviews! Just peel the paper off of one end of a spool of thread."

PREP TIME	30 Min
COOK TIME	8 Min
READY IN	1 Hr 34 Min

SERVINGS & SCALING

Original recipe yield: 3 dozen

USMETRIC

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INGREDIENTS

1 cup margarine
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup white sugar for decoration

READ REVIEWS (10)

DIRECTIONS

In a large bowl, cream together the margarine, oil, white sugar and confectioners' sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the sugar mixture until just blended. Cover and chill dough for at least 3 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the chilled dough into walnut sized balls and roll the balls in the remaining sugar. Place them 2 inches apart onto the cookie sheets. Press into each ball with the open end of a plastic thread spool. Dip the spool into the sugar between each cookie to prevent sticking problems.
Bake for 8 to 10 minutes in the preheated oven. Do not over bake or you will lose the delicate taste. Enjoy!

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REVIEWS

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Reviewed on Dec. 11, 2006 by Diana

These taste fantastic, crunchy on the outside and chewy on the inside. They look beautiful too. I added a drop of red food coloring to the center of the "flower" for a splash of color. The only change I made was to the ingredients was to use 2/3 cup butter in place of the margarine, because it was all I had on hand.

6 users found this review helpful

Reviewed on Oct. 17, 2006 by Cookiesx3

Does it really mean 1 cup of oil AND 1 cup of margarine...? I used both in the spirit of following a recipe, but when I took the dough out of the fridge, it was really greasy and filled with pools of oil. I drained as much as I could by turning it upside down over another bowl, and just wrapped each ball of dough in a paper towel before putting it on the cookie sheet and didn't grease the sheet. Aside from the oil mayhem (worked wonders for my cuticles though) (just kidding), the cookies turned out great! They were light and crispy and chewy all in one, and not at all too sweet, and entirely adorable. (:

4 users found this review helpful

Reviewed on Dec. 13, 2006 by miranda

These cookies are cute as hell and really really really delicious. I'm going to become a family hero, and it's all because of these lovely white cookies!

2 users found this review helpful

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