Prep 1 hr 20 mins
Cook 8 mins
The key to making these turn out is adding flour till no longer sticky and keeping the dough cold. I use only 1/4 of the dough at a time.
- 3⁄4 cup shortening or 3⁄4 cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Mix 1st four ingredients till blended.
- Mix dry ingredients in separate bowl then add to the wet ingredients until well blended.
- Cut into half and wrap both pieces (like bread loaves) in plastic wrap.
- Chill 1 hour.
- Using one piece at a time, roll on floured surface, if to sticky keep adding flour till you have a manageable dough like consistency.
- Cut out shapes.
- Cook 400 degrees ungreased 6-8 minutes till lightly golden.
- Cool on wire rack.
- Keep all unused portions cold for easier handling.
This recipe is basically "Ethel's Sugar Cookies," from the 2nd edition of Betty Crocker. My mom has made it for the past 50 years, and I continue to use the recipe. The only difference is that the Betty Crocker recipe calles for 1/2 tsp. flavoring (vanilla, lemon, or a combination of both.) These are wonderful cookies that are easy to roll and turn out great every time. I always take them out of the oven after 6 minutes. Also, when rolling the dough, roll on a floured surface. You may also add a little flour to it so the dough does not stick.
I had a bunch of hard candies left from all the care packages sent to me while I was on the operation iraqi freedom cruise. Came up with the bright idea to crush the peppermints up and mix them in sugar cookie dough for a different twist. This recipe was perfect for the addition.
I changed a few things. I didnt have enough time to chill it for 1 hour so i only chilled it for 15 minutes. For toppings i took an egg and added food coloring and that worked great, and sprinkles.(before baking). The cookie was a little dry but fairly decent.