Prep 4 hrs
Cook 8 mins
I make this sugar cookie recipe every Christmas with my family. My mom is a teacher, and she had a baker's daughter many years ago. The baker made these for a class party, and my mom loved them so much that she shared her recipe. The trick is not to overcook them. I always use almond extract because I think it gives a better flavor. I have also made them with royal icing, and they tasted equally delicious. It is all your personal preference. This recipe does make a lot of cookies, depending on how big you cut them, but they always go really fast. This recipe makes a soft, tender dough. The dough initially is sticky, so add flour as you roll them out- but remember, the more flour you add and the more you mix them, the tougher the dough. Enjoy them!
- Cream sugar and shortning. Add sour cream, eggs, and almond/vanilla. Mix well.
- In a separate bowl, mix flour, baking soda, and salt.
- Add to creamed mixture until well blended. Remember, the more you mix, the tougher your dough will be.
- Chill for a few hours (at least 3-4). The dough will be soft and slightly sticky.
- Roll out (I use a floured pastry cloth), and cut with a cookie cutter. Flour cutter between each cookie to prevent sticking.
- Bake at 350 degrees for 8-10 minutes. Cookies shouldn't be brown, just done to the touch.
- FROSTING- See ingredients below.
- 2 lbs. powdered sugar 1 cup shortening 1/2 cup water 1/2 teaspoon almond extract.
- Just mix ingredients until smooth.
Disappointing! We did not like these cookies at all. Soft and doughy but not chewy. Texture more like gingerbread cookies than sugar cookies The dough was well chilled so we didn't have a problem working with it. But won't be making these again!
These cookies turned out exactly how I wanted them to: very puffy, soft, creamy colored and sweet but not too sweet (perfect match for icing)! Unfortunately the dough was extremely difficult to work with -- very very very sticky! I ended up adding a lot more flour to make the dough even workable and using cutters with narrow parts was nearly impossible. Once I got the consistency right, however, it was smooth sailing. I used http://www.recipezaar.com/Royal-Icing-19250 for the icing - perfecto! Will use this recipe in the future!
I did add 1/4 cup more sugar, added 1/8 teaspoon french lavender essential oil and 1 T Royal Velvet Lavender Buds from www.blossomfarm.com was a great hit at the christmas tea I attended last night. I tried putting a few lavender florets on top but was and over kill of lavender. Oh for the frosting I used butter and purple food die.