When I see a new sugar cookie recipe I can usually tell just by looking at the list of ingredients what it will taste like. I know the texture and flavor based on if the recipe calls for shortening, butter or oil. Some use milk, some don't. The amount of flour changes the entire cookie texture as well.
Yesterday I was looking through my copy of Cookie Indulgence: 150 Easy Cookie Recipes
on my eReader and came across a sugar cookie recipe I hadn't tried. Instead of eggs or oil, it uses mayonnaise. I knew from looking at the ingredients it would be a nice basic cookie with a crunch on the outside and a chewy center. Because mayonnaise is made from eggs and oil, this is what takes the place of those two ingredients. If you are out of eggs and out of oil or shortening or even butter, this is a great recipe to keep on hand if you or your family get a craving for sugar cookies.I didn't take a picture because frankly, they look like every other basic, round, sugar sprinkled sugar cookie out there. I will say I had one fresh from the oven last night and I had 2 more this morning with my coffee. The texture and taste of the cookie after cooling and setting overnight is preferable to straight out of the oven.
Sugar Cookies
1 cup mayonnaise (not salad dressing)
1 teaspoon vanilla
2 cups flour
1/ 4 teaspoon salt
1 teaspoon baking soda
1 cup white sugar
Mix mayonnaise and vanilla together.
Combine flour, salt, baking soda and sugar and add to mayonnaise mixture. Mix well.
Roll into 1” balls. Place on ungreased cookie sheets. Press down lightly on cookies and sprinkle with sugar. Bake at 400 degrees F for 10 to 12 minutes.
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