World’s Greatest Sugar Cookies, Coconut Edition

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My great-grandfather was a hoot. He could tell a story and a joke only about half-way through, because after that he was cracking himself up and had a hard time continuing. He was a small, slight man…bent with age, farm work, construction labor, and loading of the great guns of the USS Idaho during World War II. Ever present were his cane, a cigarette, and his smile. My daughter is named after him.

This is the recipe Grandpa’s daughter, my grandmother, passed along to me. These cookies were Grandpa’s favorites…however, I’ve tweaked the recipe because it’s February and I’m sick of winter. The temperature won’t behave as though Old Man Winter is going on holiday, however, so in the baking, I added coconut flavoring. Coconut makes everything better, even February.

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Grandma’s Sugar Cookies

(makes approx. 24 small-ish cookies are about 16 palm-sized cookies. I usually double this recipe.)

1) Sift together and then set aside:

2 1/2c flour , 1/2tsp baking soda, 1tsp salt

2) In the bowl of an electric mixer with a paddle attachment, cream together the following on med/high:

1 egg, 2Tbsp vinegar, 1tsp vanilla extract, 1/2c softened butter, 1/2c butter-flavored baking shortening, and 1c sugar.
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3) With your mixer set on LOW, gradually add the flour mixture to the egg/butter mixture. Combine until the flour is just incorporated. Don’t over mix.

4) Refrigerate the cookie dough for at least two hours. This will allow the vinegar to work its magic. You can either refrigerate as-is and make drop cookies, or you can roll it up in wax paper and slice the dough when you’re ready to make them. (when you’re ready, sprinkle with sugar and bake at 350F for about 8 minutes a batch.)

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The ReMix:

I substituted the vanilla mentioned above for 1tsp coconut extract; also, this is the vinegar I used:

Coconut Balsamic from Green Gate Olive OIls
Coconut Balsamic from Green Gate Olive OIls

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Green Gate Olive Oils

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