Prep 30 mins
Cook 10 mins
This sugar cookie recipe goes way back in my family, at least to my maternal great-grandmother. My mom always had a lot of cookie cutters, so we would make these for different occasions and decorate them with colored icing.
- 1⁄2 cup shortening
- 1 egg
- 1 teaspoon vanilla
- 1 cup sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons milk
- 1⁄3 cup butter or 1⁄3 cup margarine, softened
- 3 cups confectioners' sugar
- 1 1⁄2 teaspoons vanilla
- 2 tablespoons milk
- Cream together shortening, egg, vanilla and sugar.
- In a separate bowl, sift together the flour, baking powder and salt. Add the flour mixture to the creamed mixture in three phases, alternating with the three tablespoons of milk.
- Chill in the refrigerator for at least 20 minutes. At this point the dough can be kept overnight in the fridge or for several months in the freezer.
- Preheat the oven to 375 degrees. Flour a smooth surface, and roll the dough to 1/4 inch, working with about half the dough at a time. Put the remaining dough in the fridge to stay chilled. Cut out the cookies with cookie cutters of your choice.
- Place cut-out cookies on a cookie sheet, and bake for 8-10 minutes.
- Allow cookies to cool before decorating with frosting.
- Buttercream Frosting: Cream softened butter and sugar. Beat in vanilla and milk, adding milk by teaspoons and beating until frosting is smooth and of desired spreading consistency.