Total Time
1hr 27mins
Prep 1 hr 15 mins
Cook 12 mins

This is by far the best cut-out cookie recipe I have come across. It doesn't have any unusual ingredients and it doesn't call for cups and cups of powdered sugar and it doesn't need to refrigerated forever. It is a large recipe, but just right for passing around to friends and family. They are great for any holiday or rainy day. I originally stumbled across it in a newsletter for a local group of women to which my cousin belongs. It was not credited to anyone there. With buttercream frosting, they are an excellent likeness to those super Cheryl & Co. cookies everyone loves!

Ingredients Nutrition

Directions

  1. Cream shortening and sugar together.
  2. Add in each remaining ingredient separately and allow to mix thoroughly up to flour.
  3. Add each cup of flour individually and allow to mix.
  4. Chill at least 1 hour.
  5. Preheat oven to 350°F.
  6. Roll out chilled dough to 1/4 inch thick and cut with your favorite cookie cutters.
  7. Bake on a greased cookie sheet for 10 - 12 minutes.
  8. Cookies should not be browned, but cooked through.