Soft and Chewy Vanilla Butter Cookies
You might think it is ironic that these butter cookies don't actually have butter in them. I've tried experimenting with butter and have found that I can't get the same softness and chewy texture with butter as I can with butter flavored Crisco.
Servings 2 dozen
- 1 cup Butter Flavor Crisco
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 ½ tablespoons water
- 1 teaspoon vanilla
- 1 teaspoon butter flavor extract optional
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Preheat oven to 375°F.
In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water, vanilla and butter-flavored extract until well mixed.
Add the flour, baking soda and salt to the mixing bowl and mix well.
Cover and refrigerate dough for 30 minutes.
Roll dough into 1 inch balls; slightly flatten and place on a parchment lined cookie sheet.
Place in preheated oven and bake for 8-10 minutes or until light brown. (Do not over bake. The key to these cookies is to take them out when they still look slightly under cooked. Allow them to cool and firm up on the cookie sheet for 5 minutes before removing to a cooling rack.)