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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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No roll sugar cookies
Contributed by: Linda Moorefield
  • 2 cups sugar
  • 2 cups powdered sugar
  • 2 cups margarine or butter, softened
  • 2 cups oil
  • 2 tsp. vanilla
  • 4 eggs
  • 8 1/2 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. cream of tartar
  • 2 tsp. salt
  • colored sugar, for dipping
In a large bowl, beat sugar, powdered sugar and margarine until light and fluffy. Add oil, vanilla and eggs. Blend well. Stir in flour, baking soda, cream of tartar and salt. Mix well. Cover with plastic wrap, and refrigerate for at least 2 hours or overnight for easy kneading.
Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place each piece 2 inches apart on ungreased cookie sheets. Flatten each piece with the bottom of a glass dipped in colored sugar.
Bake for 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets, and cool completely.
Variations: For almond sugar cookies, add 2 tsp. almond extract; for orange sugar cookies, add 4 tsp. grated orange peel and 2 tsp. cinnamon.
Yield: 18 to 20 dozen cookies
(This recipe was contributed as part of a "Cook of the Week" feature.)

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