Recipe by Acerast
My SIL (from Illinois) shared this delicious recipe with me some years ago. It is the one roll-out sugar cookie that I go back to again and again because of the easy-to-work-with dough and the wonderful flavor. My kids like to use Christmas tree shapes and frost them with green icing, but I like to cut them in star shapes and bake them with just a sprinkling of colored sugar. The dough is easiest to work with when it has been chilled.
- 1 cup shortening
- 1 1⁄2 cups sugar
- 3 eggs
- 1 teaspoon baking soda
- 1 tablespoon water, hot
- 1 tablespoon sour cream
- 1 teaspoon vanilla
- 4 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
Directions See How It's Made
- In a mixing bowl, cream shortening and sugar.
- Add eggs; mix well.
- Dissolve baking soda in hot water; add to mixture.
- Blend in vanilla and sour cream.
- Add flour, baking powder and salt; mix well.
- Cover and chill dough for at least 2 hours.
- Preheat oven to 350°F.
- Line cookie sheets with parchment paper. (I buy in bulk from the local food service store - a great price and less grease and clean-up).
- On a lightly floured surface, roll dough to desired thickness (1/8-inch for crispy and 1/4-inch for softer cookies).
- Optional - sprinkle cookies at this point with colored sugar. To make cookies to frost, bake them plain.
- Bake for 10-12 minutes, until edges are lightly browned.
- Decorate with your favorite frostings and decorative candies.