One thing I've noticed with substitutions is that in a cookie recipe
sometimes it does change the texture of your cookies.  Not sure that it
would make the soft cookies harder or anything, but I have noticed a
difference when I've substituted in my favorite recipes.  Just a thought.
Take care.

Joy and family

-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Shannon Hannah
Sent: Monday, December 19, 2011 8:07 AM
To: [email protected]
Subject: Re: [CnD] Soft Sugar Cookies

Of coarse, I think it would work.
Shannon
----- Original Message ----- 
From: "Alex Hall" <[email protected]>
To: <[email protected]>
Sent: Monday, December 19, 2011 12:37 AM
Subject: Re: [CnD] Soft Sugar Cookies


> Thanks, these look good. Could I use butter in place of shortening,
> and almond extract in place of vanilla extract?
>
> On 12/18/11, Shannon Hannah <[email protected]> wrote:
>> Soft Sugar Cookies
>>
>> 1 cup  Shortening
>> 2 cups  Sugar
>> 3  Eggs; well beaten
>> 1 teaspoon Vanilla
>> 1 cup  Sour cream
>> 5 cups  Flour; sifted
>> 3 teaspoons Baking powder
>> 1 teaspoons Salt
>> 1/2 teaspoon Baking soda
>> 1 1/2 cups  Walnuts, chopped
>> 3 tablespoons Sugar; blended with
>> 1 teaspoon Cinnamon
>>
>> 1. Heat oven to 350, Grease cookie sheets.
>> 2. Cream shortening and sugar. Add eggs, vanilla and sour cream; mix 
>> well.
>> 3. Sift together flour, baking powder, salt and soda; add to creamed
>> mixture. Mix well.
>> 4. Add chopped nuts, if desired.
>> 5. Drop from teaspoon onto greased cookie sheet, 1 inch apart.
>> 6. Grease bottom of small glass; dip into sugar-cinnamon mixture, and 
>> press
>> cookie flat.
>> 7. Bake at 350 for 15 minutes.
>> Makes 6 dozen cookies.
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>
>
> -- 
> Have a great day,
> Alex (msg sent from GMail website)
> [email protected]; http://www.facebook.com/mehgcap
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