Prep 0 mins
Cook 8 mins
These cookies are good without the frosting, but taste FANTASTIC with the frosting. These can be made for any occasion and are always elegant, yet casual. (depending on how you decorate them) I promise that you will love this recipe just as much as I do. Work best with cookie cutters.
- 1 cup shortening
- 1 cup sugar
- 3 eggs, beaten
- 1 tablespoon baking soda
- 2 tablespoons milk
- 3 cups flour
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla, and or 1 teaspoon nutmeg
- 3 cups powdered sugar
- 6 tablespoons butter
- 1 1⁄2 teaspoons vanilla
- 2 -3 tablespoons milk (depending on how thick you like it)
- Cookie directions:.
- Flour cutting board well.
- Roll out 1/3 of dough out at a time (if using cutouts).
- If not using cutouts, roll into small balls and place onto a large cookie sheet.
- If using cutouts, use cookie cutouts and use a spatula to place on a large cookie sheet.
- Bake at 350°F for about 8-10 minutes, or until slightly browned.
- Wait until cooled to put frosting on.
- Frosting directions:.
- Mix powdered sugar and butter.
- Stir in milk and vanilla.
- Beat until frosting is smooth and of spreading consistency.
- Yield: frosting makes enough to frost a 9 by 13-inch cake.
I just made the buttercream frosting for this recipe but that turned out very well. I could have probably used a bit less butter for it though.
I'm sorry to say, but this recipe turned out to be a total mess for us and we ended up just throwing everything out. The dough was so sticky we weren't able to roll it out, so we decided to roll out small balls instead. The cookies puffed up really big like biscuits and did not flatten. They were bland in flavor (maybe not enough sugar?) and had a really bad aftertaste (maybe a whole tablespoon of baking soda is too much?) I've never made sugar cookies before so I don't know if it's just me in how I prepared it, but this recipe didn't work for us. Sorry.
These are very good! While not a sweet cookie at all, the frosting makes up for that! I easily halved the batch and used egg beaters in place of the eggs and got 30+ cutout cookies using a medium and small cutter for shapes. It might be helpful to others if there were steps to making the cookies rather then just listing the ingredients and stating how to roll them out for those that may have never done this before. I also chilled the dough about 45 minutes because it was too soft to handle otherwise. Thanks for sharing your recipe Chef H! Made for PAC Fall 08