Great flavor, but I wouldn't try to make into cut out cookies.
- Carbohydrate 139.91343 g
- Cholesterol 423 mg
- Fat 116.177784 g
- Fiber 3.55830005722493 g
- Protein 25.251264 g
- Saturated Fat 19.315743 g
- Serving Size 1 1 Dozen (391g)
- Sodium 1239.7816 mg
- Sugar 136.355129942775 g
- Trans Fat 4.55525339999999 g
- Calories 1695 calories
Step-by-step
- Cream margarine, oil and sugars with mixer.
- Add eggs and vanilla and beat well.
- In separate bowl, sift flour, cream of tartar, soda and salt together.
- Add mixture to creamed mixture and blend well.
- Chill dough in refrigerator a minimum of 2 hrs.
- Put tablespoon size dough balls on greased cookie sheets.
- Return remaining dough to the refrigerator.
- Decorate with colored sugar.
- Bake in preheated 350 degree oven 10-12 minutes or until cookies have a brown rim.
Fat composition dictates the final texture of baked goods, and combining margarine with vegetable oil yields a dough that spreads differently than standard all-butter variations. Liquid oil interferes with gluten development by coating the flour proteins, producing a remarkably soft interior crumb while the margarine provides necessary water content for steam production during the bake. Sifting the four cups of all-purpose flour with one teaspoon of cream of tartar and baking soda ensures an even distribution of leavening agents, preventing dense pockets in the final rounds.
Chilling this dough for a mandatory minimum of two hours solidifies the fats, which directly controls the rate at which the cookies flatten in the 350 degree oven. Working in batches keeps the remaining unbaked portions firm in the refrigerator; warm dough leads to excessive spreading and greasy edges. Portioning exact tablespoon-sized amounts ensures uniform thermal absorption, allowing the edges to turn light brown around the ten to twelve minute mark while the centers remain soft and pale.
Leftover baked cookies maintain optimal texture for up to five days when stored in an airtight container at room temperature with a slice of plain white bread to regulate ambient moisture. Storing them this way prevents the starches from retrograding too quickly, which is the primary cause of staleness in high-sugar baked goods. If freezing unbaked portions, shape the dough balls before cold storage and bake straight from frozen by adding two extra minutes to the timer.
Adapting this formula for dietary preferences requires careful ingredient selection without altering the structural chemistry of the fat and flour ratio. Substituting standard margarine with a plant-based block alternative containing at least eighty percent fat maintains the correct moisture levels needed for the chemical leaveners to react properly with the cream of tartar.
