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Juanita's Easy Sugar Cookies
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Southern Recipe Restoration Project
The contributors: Marcia Dew Bansley, an Atlanta native and the executive director for Trees Atlanta, and Betty McKelvey, also of Atlanta, the daughter-in-law of Juanita McKelvey.
The story: "Juanita McKelvey was born in South Georgia, where she grew up and taught school, " her daughter-in-law, Betty McKelvey, told us. "In later years, she and her husband 'McK' lived in Asheville, N. C.; Atlanta; and Arizona, before moving back to Atlanta to spend their last years with family and friends. "This recipe was a favorite of hers. "
The recipe was sent to us by Bansley, part of their extended family, who got the recipe from Juanita McKelvey several years before her death in 2005. "Everyone loved getting a paper plateful of these cookies, " recalled Bansley.
Tester Virginia Willis described these cookies as thin, crisp and delicious.
Pull out the heart-shaped cookie cutters and red sugar or sprinkles and transform these into Valentine's Day cookies.
Hands on time: 10 minutes Total time: 1 hour Serves: Makes 72
Ingredients:
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2 1/2 cups granulated sugar, more for flattening the cookies
1 cup Crisco
3 eggs
1 tablespoon milk
1 tablespoon vanilla extract
2 1/2 cups self-rising flour
Pinch of salt
Instructions:
Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a nonstick silicone baking sheet; set aside.
Combine 2 cups of the sugar and Crisco in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add milk and vanilla extract. Scrape the sides of the bowl. Add flour and salt and mix until well-combined. Transfer to the refrigerator to chill until firm, about 30 minutes.
Place the remaining 1/2 cup sugar in a shallow bowl. Using a small ice cream scoop or a teaspoon, scoop pecan-size balls one at a time into the sugar and roll to coat. (Keep remaining dough in the refrigerator until ready to use.) Place the balls on the prepared baking sheet about 2 inches apart. Dip the bottom of a water glass in the sugar. Lightly press the top of each ball to flatten. Transfer to oven and bake until golden brown, about 8 minutes. (The cookies will puff and then deflate, resulting in a crisp, thin cookie.) Remove to a rack to cool. Repeat with remaining batter.
Combine 2 cups of the sugar and Crisco in the bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add milk and vanilla extract. Scrape the sides of the bowl. Add flour and salt and mix until well-combined. Transfer to the refrigerator to chill until firm, about 30 minutes.
Place the remaining 1/2 cup sugar in a shallow bowl. Using a small ice cream scoop or a teaspoon, scoop pecan-size balls one at a time into the sugar and roll to coat. (Keep remaining dough in the refrigerator until ready to use.) Place the balls on the prepared baking sheet about 2 inches apart. Dip the bottom of a water glass in the sugar. Lightly press the top of each ball to flatten. Transfer to oven and bake until golden brown, about 8 minutes. (The cookies will puff and then deflate, resulting in a crisp, thin cookie.) Remove to a rack to cool. Repeat with remaining batter.
Nutrition:
Per cookie: 72 calories (percent of calories from fat, 39), 1 gram protein, 10 grams carbohydrates, trace fiber, 3 grams fat (1 gram saturated), 9 milligrams cholesterol, 60 milligrams sodium.
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