Ethel’s Sugar CookiesPosted: December 5, 2008 | |
Ahhh this recipe takes me back to my childhood baking days with my mom and sister!!!
This is the same recipe my mom used and what I have always used for baking our holiday cut-out cookies! The flavor of the dough is so buttery good, and it makes great, soft, delicious cookies. I wouldnt use any other recipe! Make sure to chill it enough to set up or rolling will be impossible. Chill at least an hour or overnight! Cut-outs can be frozen and then decorated with frosting. Also, these are better made a couple days before serving so the butter flavor can deepen over a couple days…SOOO GOOD!
I am also submitting this to Joelen’s Culinary Adventures Cookie Swap Blog Event. Check out her blog soon for all the delicious results!
3/4 cup shortening..I use all butter
1 cup sugar
1/2 tsp lemon or 1 tsp vanilla extract..I always use vanilla
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt.
Mix shortening, sugar, eggs, and flavoring THOROUGHLY! Measure flour by dipping method or shifting. Stir flour, baking powder, and salt together. Blend into shortening mixture. Chill at least one hour or overnight.
Heat oven to 400 degrees. Roll dough to 1/8 inch thick on lightly floured board. Cut with cookie cutters and place on ungreased baking sheet. Bake 6 to 8 minutes or until cookies are a delicate golden color. NOT BROWNING! Makes about 4 dozen!