Tonight I started holiday cooking – shaped Thanksgiving
themed cookies. These cookies are a holiday tradition in our
family; I started making them when our daughter was a year old and I’ve made
them every year after that: a total of 42 years ;-)
These sugar cookies are
THE BEST! And they will hold about 2 weeks in a tightly closed
container in the ‘fridge.
For a variation, you can also put fruit
filling between 2 unbaked cookies, crimp the edges, and bake for a filled sugar
cookie: YUMMY!
The recipe says the dough makes 4 dozen
cookies … but I use large cookie cutters and I get about 24 cookies total, so
the count will depend on the size of cutter you use.
Traditional Sugar Cookies
¾ cup Shortening (may also half with Butter) –
1 cup Granulated Sugar – 2 Eggs – 1 teaspoon Vanilla extract (or ½ tsp. Lemon
extract) – 2-1/2 cups all-purpose Flour -
1 teaspoon Baking Powder – 1 teaspoon Salt
Mix thoroughly the shortening, sugar, eggs,
and flavoring. Blend in flour, baking powder and salt.
Cover & chill 1 hour.
Heat oven to 400-degrees.
Roll dough 1/8” thick on a lightly floured
surface. Cut into desired shapes and place on an ungreased cookie sheet (I use
parchment paper on my sheet because I am a lazy cook).
Bake cookies for 6-8 minutes – or until
lightly browned. Remove sheet from oven and cool cookies on a cookie rack.
Enjoy!
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