Prep 45 mins
Cook 8 mins
These cookies are a tradition at our house. they make a lot, and the thinner you roll them the better they are. The dough is very forgiving, the more you roll out the scraps, the better they are. Make sure you have some "helpers" in the kitchen when the dough is chilled and ready. These are a really fun Christmas Cookie, and the mistakes get eaten quickly! Make sure you use plenty of flour to roll them out. We frost them or use food coloring and paint them with our special "cookie brushes". Makes a great hands on "cookie making day" for even the youngest bakers in the family!
- 3 cups flour
- 1 cup solid shortening
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 eggs
- 1⁄4 cup warm water
- 1 -3 cup flour
- Beat eggs with a fork til well mixed.
- Dissolve baking soda in warm water.
- Add sugar, salt, and baking soda water to eggs.
- Mix solid shortning and 3 cups of flour together.
- Add liquid to flour mixture and mix well.
- Knead in enough of the remaining flour to make a stiff dough.
- Chill dough. The dough can be refrigerated for several days.
- Roll dough very thin using plenty of the additional flour to keep dough from sticking.
- Cut with cookie cutters and bake at 375 degrees for 8 to 10 minutes on UNGREASED cookie sheets. They should just be starting to brown around the edges.
- Recipe includes mixing time. Chill time and rolling/cutting out time not included.