Secret Ingredient Slice & Bake Butter Cookies

So, you know that feeling when you go to bake something and realize you are running low on an ingredient?  The other day when I went to make a big batch of butter cookies for a bake sale, we were low on butter.  How can you make butter cookies without butter?  It is the key ingredient!  

See, I was really set on making butter cookies.  I wanted to make the dough, and add a fun color swirl with food dye.  Because of what happened, I had to improvise.

I used oil in my dough!  It sounds a little strange, because most recipes do not call for oil, but sometimes you have to improvise.  Originally, I was planning to use 2 sticks of butter, but only used one and replaced the other stick with a little oil.

Some people might not know what a slice and bake cookie is.  Slice and bake cookies are dough that has been chilled in a log and sliced and baked immediately.  It is really simple, but can make a deliciously simple dessert.

Don't be fooled by the lack of butter in these cookies.  These are darn good!  The are crispy, sweet, and still very buttery.  You can easily pop a few in the oven when you need a little something sweet, or you can make them all at one.  This recipe makes a lot of cookies, so feel free to share them with friends (or you can eat them all yourself)!

Secret Ingredient Slice and Bake Cookies

Time: 20 minutes

Serves: Makes 5 dozen small cookies

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 stick (1/2 cup) softened butter
  • 1/3 cup canola or vegetable oil
  • 1 cup + 1 tbsp sugar
  • 1 egg
  • 1/2 tsp vanilla

In a medium bowl, combine the flour, baking powder, and salt.  Stir and set aside.  In a larger bowl, beat the butter and the oil until smooth.  This may take a few minutes.  Add in the sugar and egg and beat until fluffy.  Stir in the vanilla.  Beat in 1/3 of the dry ingredients, then another 1/3.  Add in the rest of the mixture and combine to form a dough.  Divide the dough into two, and roll each into 10 inch long logs.  Cover tightly in plastic wrap and refrigerate for a minimum of 4 hours.

TO BAKE: Preheat the oven to 350 degrees.  Lightly grease a baking tray and set aside.  Slice the dough into 1/4 inch slices (while cold).  Place 2 inches apart on the greased tray, and bake for 8-10 minutes.  8 minutes for chewier cookies, 10 minutes for crispy cookies.  If going for crispy cookies, watch the oven around 9 minutes.  Do not let the edges get too dark.  They will be soft when removed from oven, but will harden as they cool.  Wrap and refrigerate excess dough.