Soft Sugar Cookies
  • 1 cup white sugar
  • ¾ cup packed brown sugar
  • 1 cup shortening *
  • 2 eggs
  • ½ teaspoon baking soda dissolved in ½ teaspoon hot water
  • 3 cups (all-purpose) flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • Note: Use Crisco sticks for the shortening, but I wonder if Mrs. Mardorf used lard as many cooks did back then. Also, if you want a crispier cookie, use ½ cup softened unsalted butter and ½ cup solid Crisco instead of all Crisco.
  1. Mix in order given. Roll into small balls and press down with a glass dipped in sugar or press with a sugared fork. Bake for 10 minutes at 350 degrees or until cookies are golden around the edges.
  2. This is how the instructions are written in the book. I lined cookie sheets with parchment paper and used a Kitchen Aid mixer!
Recipe by The Culinary Cellar at