Recipe for Festive Texas Sugars

Recipe for Festive Texas Sugars
Sugar Cookies are a must for most holidays, but sometimes it difficult to find the time to roll them out and decorate them. Texas Sugars are an easier-than-rolled sugar cookie that has become a family favorite over the years. They are quick and easy, since the dough is rolled into balls, then sprinkles, and then baked. The flavor and texture of these cookies is great, and since they are colorful, they make any cookie tray look festive.
The name “Texas Sugars” comes from the fact that the original recipe for these cookies came from an old Texas community cookbook. The original recipe has been tweaked a little through the years, and they are the first cookies to disappear on buffets, especially when kids are present, since they love brightly colored sprinkles. Texas Sugars keep well in an airtight container, or freeze beautifully if you happen to find time to make them ahead.

About 6 dozen

1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
2 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon baking soda
Colored Sprinkles
  1. Preheat oven to 350° .
  2. Cream sugars and butter; add eggs.
  3. Blend in oil and vanilla.
  4. Add the dry ingredients and mix well.
  5. Roll into balls, press the tops into the colored sprinkles, and place on parchment-lined or greased baking sheets.
  6. Flatten each cookie slightly by pressing with the bottom of a glass.
  7. Bake at for about 10 minutes, or until just beginning to brown.
  8. Transfer to cooling racks.
  9. Store in an airtight container.

Amount Per Serving
Calories 101 Calories from Fat 52
Percent Total Calories From: Fat 52% Protein 4% Carb. 44%

Nutrient Amount per Serving
Total Fat 6 g 9%
Saturated Fat 2 g 9%
Cholesterol 13 mg 4%
Sodium 51 mg 2%
Total Carbohydrate 11 g 4%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 1 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 1%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.