Recipe by Paulcm
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.
Top Review by Scrivener1
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.
- 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
Directions See How It's Made
- 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.