No shortening no refrigerating dough sugar cookies?

Question

Is there a recipe for sugar cookies that does not call for shortening or refrigerating the dough

Answer 1

NO-ROLL SUGAR COOKIES  

1 cup powdered sugar (confectioners')

1 cup granulated white sugar

1 cup butter

1 cup salad or peanut oil

2 eggs, beaten

2 teaspoons vanilla

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon salt

5 cups flour

Combine all ingredients except for the flour. Add flour gradually mixing in using a wooden spoon.

When dough is mixed, roll into small balls between your hands. Drop onto an ungreased cookie sheet 2 inches apart. Press each cookie flat using a glass dipped in granulated sugar (dip once for each cookie pressed).

If desired, decorate with crushed pecans, walnuts, macadamia nuts, slivered almonds or pistachios for the adults, or sprinkle with colored sugars and sprinkles, chocolate chips or cherries for the children.

For a variation, use rum or brandy instead of vanilla. Coconut or banana rum add an exciting hint of tropical flavor to boost a holiday standard out of the doldrums!

Answer 2

Snickerdoodles are very close to sugar cookies.

I think you can substitute shortening in your regular recipe with stik margarine, not the tub kind and not oil....

4 Tablespoons Unsalted Butter or stick margarine(not tub margarine(not hard enough))

1/3 Cup Sugar

1/3 Cup Brown Sugar

1 Egg

1 Cup All Purpose Flour

1 Tablespoon Cornstarch

½ teaspoon Baking Soda

¼ teaspoon Kosher Salt

Cinnamon Sugar - whisk well to incorporate

½ Cup Sugar

3 Tablespoons Ground cinnamon

1 Preheat oven to 350°F. Cream butter until soft, smooth and light.

2 Add both sugars to creamed butter and mix until fully incorporated, and lighter in color. Add salt.

Cream the butter and sugars until fully incorporated and light in color (right).

3 Stirring vigorously, add egg to mixture and beat until batter looks uniform.

4 Sift flour, cornstarch and baking soda, and fold, in three additions, into bowl to create cookie dough.

5 Form balls of dough with soup spoon and plop in cinnamon sugar, swirling to coat.

6 On a buttered or parchment lined cookie sheet, place dough balls 3 inches apart. Flatten dough slightly and sprinkle about half a tablespoons worth of cinnamon sugar on flattened surface.

7 Set first timer for 7 minutes. Turn pan around and set second timer for 7 minutes. If you are using a buttered pan they might be done at this point, or need another minute. If you’re using parchment, cookies will take 2-3 minutes more. You are looking for golden edges and a blonde middle.

8 Cool on baking sheet and eat as soon as possible. Snickerdoodles will keep in an airtight container, at room temperature for 3 days, but they are best eaten the day they’re made.