November 30, 2012
3/4 cup oil
1/2 cup white sugar
1/2 cup brown sugar
2 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup colored sugar for decoration
1. Cream oil and sugars together. Add eggs, one at a time, until batter is thick and lemon colored. Add vanilla. Mix flour with baking soda and salt. Add flour mixture to the egg mixture one cup at a time until a dough forms. Place in a ziplock bag and refrigerate for at least an hour until firm.
2. Preheat oven to 350° (180°C).
3. Line cookie sheets with parchment paper. Roll out cookies on a floured board or counter and form shapes as desired. Sprinkle with colored sugar. Transfer to prepared sheets and bake 10–12 minutes until light golden brown.
4. Transfer to a rack to cool.
Tip: If you can’t refrigerate the dough as long as directed and you see that the dough is soft, cut out a sheet of parchment paper the size of your baking sheet. Using your cookie cutter, cut the cookies out on the parchment an inch apart from each other. Peel away the excess dough and place the parchment paper right on your cookie sheet and bake. This way you don’t have to worry about transferring the cookies and breaking them.
This recipe originally appeared in Mishpacha Magazine.