Cookie Recipes
Very Best Sugar Cookies
Yield: about 6 dozen cookies
Ingredients
- 1 1/2 cups granulated sugar
- 1/3 cup shortening
- 1/3 cup butter
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Early in the day or the day before: In a large bowl cream the shortening, butter and sugar. Add the eggs, extract, and milk.
- In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl containing the shortening, butter and sugar mixture. Mix with mixer until well combined. With hands, shape dough into a ball.
- Wrap with plastic wrap and refrigerate for 2 to 3 hours.
- Heat oven to 400 degrees F. Lightly grease cookie sheets.
- Roll 1/3 of dough at a time, keeping the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 inch to 1/4 inch thick. With floured cookie cutter, cut into shapes. Re-roll trimmings and cut. Place cookies 1/2 inch apart on cookie
sheets.
- To decorate with colored sugars: Prepare cookies by brushing with heavy cream or an egg white slightly beaten with 1 tablespoon water. Sprinkle with decorative toppings.
- To decorate with food colors: Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several small ramekins. Tint each with a different food color to make bright colors. If the paint thickens while stand, stir in a few drops of water. Paint designs
on cookies with small paint brushes.
- Bake for 8 minutes or until very light brown.
- With pancake turner, remove cookies to racks; cool.