Guest guest Posted March 4, 2006 Report Share Posted March 4, 2006 Sugar Cookies 1 cup sugar 4 ounces butter 4 ounces Crisco shortening 1 large egg 1 large egg yolk 2 teaspoons vanilla extract 3 cups all-purpose flour 1/2 teaspoon salt Preheat oven to 350° F. In a large mixing bowl, cream sugar, butter, and shortening approximately 3 minutes or until light and fluffy on medium speed. If using a hand mixer you will need to cream approximately 5 minutes. Add egg, egg yolk, and vanilla extract; mix an additional 1 minute Add flour and salt; mix on high speed until dough holds together. Add one or two tablespoons of water if necessary. Form dough into two disks (6-inch by 9-inch) and wrap in plastic wrap. Refrigerate for at least 2 hours but better if overnight. When ready to roll the dough, remove one dough disk at a time from the refrigerator. On a lightly floured surface, roll disk about 3/16 inch thick. Cut into desired shapes with cookie cutters. Place 1-inch apart on ungreased baking sheet. Gather and press all scraps together (you can re-roll and cut shapes but keep it cold). Refrigerate cut cookies (on baking sheet) at least 30 minutes. Don't cheat on this especially if you have cutouts in the dough. Remove from refrigerator and bake 8 to 10 minutes or until the edges just start to brown. For my oven (which was calibrated before this project) 8 minutes was just right. Remove from oven and allow cookies to sit on the cookie sheet for a few minutes to allow them to harden. Relax. Mail virus scanning helps detect nasty viruses! Quote Link to comment Share on other sites More sharing options...
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