Prep 10 mins
Cook 10 mins
I received these as part of a Christmas bake exchange. Charlene was kind enough to share the recipe with me! This makes a huge recipe but these freeze very well.
- 2 large eggs
- 2 cups sugar
- 1 cup shortening, no substitutes
- 1 cup milk
- 5 teaspoons baking powder
- 1 teaspoon baking soda (scant)
- 1 teaspoon vanilla flavoring or 1 teaspoon lemon flavoring or 1 teaspoon almond flavoring
- 1⁄4 teaspoon salt
- 5 cups flour, to make fairly stiff dough (I use approx 5 cups)
- Cream shortening, add sugar and eggs, beat well.
- Then add alternately the flour sifted with the baking powder, soda, salt with the milk.
- Roll out and cut with cookie cutter or glass top, bake at 375°F until done.
- to decorate:.
- ice with your favourite icing and sprinkles.
- or try using crushed candy canes and drizzle with chocolate.
I have made these a couple of times and while they are good in their own way, they just never make me inspired to make them a member of the permanent recipe collection. I find them just a little too spongy, almost a slightly more solid scone. I may be biased though, I am looking for the a recipe that replicates the round frosted cookies with sprinkles that are sold in plastic "clam shells" or the large round ones with pink frosting sold individually wrapped at convenience stores.
The flavor of these were very good, especially with Butter Cream Icing (Buttercream Frosting) on them. They do spread and puff up quite a bit so I recommend using a smallish cookie cutter. I used a Christmas tree shaped one and they turned out HUGE. The kids all like the big cookies, but several of the adults didn't want to take them because they were so large. If you are going to have them on a Christmas tray, smaller is definitely better. ;)
These are really good. Pretty too. Nice flavour combination. Thanks.