How is risotto simple and fast? Activate your Instant Pot! It takes little time to prepare this shrimp risotto. A few simple items can transform an evening or dazzle your guests. The electric pressure cooker reduces the majority of stirring required to make a traditional risotto, freeing you up to prepare a salad and cut up some crusty bread while it cooks!
| Servings: | 36 |
| Yield: | 6 dozen |
Ingredients
- 1 cup white sugar
- 1 cup butter, softened
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 3 tablespoons white sugar
Instructions
- In a medium bowl, cream together butter and sugar. Add egg and vanilla; continue to cream until smooth. Sift together the flour, baking soda, and cream of tartar; stir into the creamed mixture until well blended. Refrigerate dough for at least 1 hour.
- Preheat oven to 375 degrees F ( 190 degrees C ).
- Roll dough into 1 inch balls and place onto a cookie sheet. Cookies should be at least 2 inches apart. Lightly grease the bottom of a glass, dip it into the granulated sugar, and press the cookies down slightly. Bake for 8 to 10 minutes, until golden brown. Remove from the baking sheet to cool on wire racks.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 56 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is actually from an old Betty Crocker cookbook. I have made these numerous times, however, now I substitute the 2 tsps. of vanilla extract for 1 teaspoon of almond extract instead, which makes it tastes even better. Just like the Italian almond cookies you get at the bakery.
Really good, cookies stay soft. The recipe is very simple and I made several batches with my daughter during this quarantine.
I did add a little more vanilla, and I think the cookies taste good.
Took someone suggestion to use a muffin silicone tray and went slightly smaller. Doing this kept shape and were crispy. Next time will decorate.
i have been making these for 25 years. They are a long time family favorite. Similar to a sugar cookie only better. We often roll out the dough and use cookie cutters and colored sugars. Yum!
Versatile, light tasting cookie! I experimented with the ball size, made a batch of 1/2 ” size balls, one with inch size, and the leftover even bigger. Smashed them down with a glass coated with cinnamon sugar. Basically, the bigger the dough ball you start out with, the softer the cookie. Btw, the cinn sugar makes them taste almost like a snickerdoodle!
Better than my great-great Aunt’s sugar cookies, and the dough is less finicky, too (and a lot less apt to over-brown). Wonderful flavor! Thank you!
Mysteriously alluring. I sell them at markets and for no apparent reason different customers just home in on them among the more than a dozen varieties I offer. What is driving me crazy though is why they sometimes turn out puffy like in the photo but most times flat (my daughter calls those epic space cookies). I’ve tried everything from varying the temperature to using different grades of flour, from triple-chilling and freezing to shaping the dough into little towers. The things have a mind of their own and do the opposite of how I want them to turn out. Guess I just gave myself a plausible answer but I’d be interested in a more scientific solution! Thanks for the recipe.
Makes excellent small cookies if you use a small scoop to prepare instead of making balls of dough. I did not refrigerate the dough either. Just scooped onto cookie sheet. Not an extremely crisp cookie, but has excellent flavor.
Very easy to make and delicious. Mine came out nice & crispy (think it’s the cream of tarter that does the trick). If you make it a bit thinner it will be crispier but then just be careful that they dont break when you lift them from the baking tray. They do tend to spread a lot so leave enough space between cookies.
These cookies have a wonderful vanilla flavor. I rolled them into balls and they flattened themselves. They made a very nice, soft cookie. I will definately make them again.
Smash cookies
Very tasty cookies. Followed the recipe very sticky, had to add about 1/2 cup more flour. Didn’t cook in 8 to 10 minutes but much longer. Not crispy. Won’t make these again. I’ll stick to my chocolate chip cookies which never fail
These cookies are yummy! Had all ingredients except for the cream of tartar. Cookies did spread and are still soft after one day. Oh and I refrigerated the cookie dough for almost two hours.
Must have tried 2 dozen recipes looking for a tasty, simple sugar cookie. This is the best yet. Dough was a little sticky so I just dropped them and pressed down with floured fingers and added a little colored sugar.
I made these because some of the reviews stated they are like Nilla wafers. I do not believe this to be the case. I made one inch balls and pressed them flat. They spread quite a bit, but not to a point where they were crisp in the middle. Perhaps I should have left them in the oven longer? They were golden brown around the edges when I took them out. All this being said, they are great sugar cookies! I used “Vanilla Bean Crush” vanilla from King Arthur Flour.
I made these cookies and I only used 3/4 cup sugar. They tasted like chocolate chip cookies but without the chips. I think they are super yummy.
these cookies tasted like a vanilla waffer but better. Don’t make the balls 1 inch, or they will come out big, The size I make the balls is about a 1/2 inch and they are the size of a waffer cookie everyone likes them. to make them a soft cookie, make the balls 1 inch, set your oven to 350, and dont flatten the balls. I like them better this way.
Very nice. Simple, easy and yummy. Thank you.
I make this all the time, omiting the vanilla and using peppermint flavoring instead.
This was a great treat! They were very yummy, which was surprising because I don’t normally like sugar cookies! I followed one suggestion to make sandwich cookies with the sides dipped in sprinkles, and I made some with vanilla frosting, some with frosting and sprinkles, and left some plain. They turned out really cute and festive looking!