Old-Fashioned Sugar Cookies
(Personally Tested by the Prudent Cook)
I found out that keeping the dough in the fridge between batches is very important,
especially in a hot kitchen. Christmas 2005, I used Buttercream Frosting
and holiday sprinkles for decorating.
- 1/2 c. shortening
- 1 c. sugar
- 1 egg, lightly beaten
- 1 tsp. vanilla
- 1/4 c. milk
- 2-1/2 c. flour
- 2 t. baking powder
- 1/2 tsp. salt
Preheat oven to 375°F.
Cream together shortening and sugar until light and fluffy. Add egg and vanilla. In separate
bowl, sift together flour, baking powder and salt. Repeat sifting. Blend into the shortening
mix. Chill 1-2 hours for easier handling.
Break off a chunk of dough and place on lightly floured board. Gently roll to 1/4" thickness.
Cut into shapes. Use a spatula to transfer to ungreased cookie sheet. Bake 8-10 minutes til
light golden brown on edges. Allow to cool 2-4 minutes until firm. Transfer to a wire rack to cool
thoroughly.
Decorate as desired. Makes 2-3 dozen cookies, depending on your cookie cutters.
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