This is an elegant cookie that uses a thread spool to press a flower design on the top. Always get rave reviews! Just peel the paper off of one end of a spool of thread.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream together the margarine, oil, white sugar and confectioners' sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the sugar mixture until just blended. Cover and chill dough for at least 3 hours or overnight.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the chilled dough into walnut sized balls and roll the balls in the remaining sugar. Place them 2 inches apart onto the cookie sheets. Press into each ball with the open end of a plastic thread spool. Dip the spool into the sugar between each cookie to prevent sticking problems.

  • Bake for 8 to 10 minutes in the preheated oven. Do not over bake or you will lose the delicate taste. Enjoy!

Nutrition Facts

209.1 calories; protein 1.8g 4% DV; carbohydrates 25.2g 8% DV; fat 11.5g 18% DV; cholesterol 10.3mg 3% DV; sodium 162.2mg 7% DV. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/18/2006
Does it really mean 1 cup of oil AND 1 cup of margarine...? I used both in the spirit of following a recipe but when I took the dough out of the fridge it was really greasy and filled with pools of oil. I drained as much as I could by turning it upside down over another bowl and just wrapped each ball of dough in a paper towel before putting it on the cookie sheet and didn't grease the sheet. Aside from the oil mayhem (worked wonders for my cuticles though) (just kidding) the cookies turned out great! They were light and crispy and chewy all in one and not at all too sweet and entirely adorable. (: Read More
(55)

Most helpful critical review

Rating: 3 stars
10/16/2007
I reduced the oil to 1/2 cup and found these to still be very oily. Overall a good cookie but my regular rolled sugar cookie recipe is tastier so to change it up I think I'll use that recipe and press them with a spool. Sorry. Read More
(13)
50 Ratings
  • 5 star values: 34
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/17/2006
Does it really mean 1 cup of oil AND 1 cup of margarine...? I used both in the spirit of following a recipe but when I took the dough out of the fridge it was really greasy and filled with pools of oil. I drained as much as I could by turning it upside down over another bowl and just wrapped each ball of dough in a paper towel before putting it on the cookie sheet and didn't grease the sheet. Aside from the oil mayhem (worked wonders for my cuticles though) (just kidding) the cookies turned out great! They were light and crispy and chewy all in one and not at all too sweet and entirely adorable. (: Read More
(55)
Rating: 4 stars
01/06/2010
My daughter and I made these a couple of days ago and thought they were fun to make and delicious. Using the 36 serving batch I substituted the 1cup margarine with 1 cup butter and only used 1/2 cup of oil instead of the 1 cup the recipe asked for. We did not need to refrigerate the dough either. Will make again in the future. Read More
(38)
Rating: 4 stars
12/22/2008
great recipe! the only reason it got 4 stars is because it was WAY too oily. i have made this recipe twice now and the second time i only used 1/2 c. margerine and 1/2 cup oil and they turned out PERFECT! great tasting and fun looking cookies! Read More
(36)
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Rating: 5 stars
12/11/2006
These taste fantastic crunchy on the outside and chewy on the inside. They look beautiful too. I added a drop of red food coloring to the center of the "flower" for a splash of color. The only change I made was to the ingredients was to use 2/3 cup butter in place of the margarine because it was all I had on hand. Read More
(27)
Rating: 5 stars
05/15/2007
Oh what fun... I just love the flower design. I have been making this cookie for many years. AKA "Amish Sugar Cookies". Because the dough is so soft though I found if I use 4 3/4 cups of flour the dough is a bit easier to handle and refrigeration isn't necessary. I always used to flatten the cookies with a fork in the old boring crisscross pattern used for peanut butter cookies. Using the thread spool just makes a wonderful cookie look even better. And since they say "we eat first with our eyes" maybe the flower design makes them taste even better too... LOL Thank you Jacquie for the great idea. Read More
(15)
Rating: 3 stars
10/16/2007
I reduced the oil to 1/2 cup and found these to still be very oily. Overall a good cookie but my regular rolled sugar cookie recipe is tastier so to change it up I think I'll use that recipe and press them with a spool. Sorry. Read More
(13)
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Rating: 5 stars
12/13/2006
These cookies are cute as hell and really really really delicious. I'm going to become a family hero and it's all because of these lovely white cookies! Read More
(11)
Rating: 5 stars
03/09/2004
I tried this recipe because I had limited resouces in the kitchen and no butter to make my usual sugar cookies. I was pleasantly suprised by both the taste and delicate texture of these cookies. Also the spool print did make a nice addition to the look of cookie. Read More
(11)
Rating: 4 stars
06/22/2009
I should have listened to my instincts. This recipe was too oily. I would suggest using a solid such as butter margarine or crisco in place of the oil; or at least cut back on the oil. The flavor is good. Thank you Jacquie Whitney for sharing. Read More
(10)