Butter / Sugar Cookie Recipe for Cookie Cutters

Hello. Does anyone have a butter/sugar cookie type recipe that is
particularly good for use with cookie cutters? That is to say, that
will hold it's shape and tastes really good?
Thanks ...Kristina
Reply to
Funny you should ask.
* Exported from MasterCook Mac *
Sugar Cookies
Recipe By : Posted yet again to r.f.cooking by Barb Schaller, 6-7-05 Serving Size : 66 Preparation Time :12:00 Categories : Cookies
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sifted cake flour (14 oz.) 2 1/2 tsp. baking powder 1/2 tsp. salt 2/3 cup soft shortening (5 oz.) 1 1/2 cups sugar (11-1/2 oz.) 2 eggs -- unbeaten 1 tsp. vanilla extract 1/2 tsp. almond extract 4 tsp. milk
Sift dry ingredients together; set aside. Mix shortening with sugar, eggs, and vanilla until very light and fluffy. Mix in flour mixture alternately with milk. Refrigerate dough until easy to handle (several hours or overnight). Roll on floured board, cut, and bake at 400 degrees until delicate brown, about 9 minutes.
This is the only sugar cookie recipe I've had much luck with!! The dough handles beautifully! Design imprints from a cookie cutter remain on the cookie, making decorating very easy. 11/25/89: ~5-1/2 dozen cookies. - - - - - - - - - - - - - - - - - -
NOTES : Source: Good Housekeeping Cookbook, page 657. First made in the late 70s.
Reply to
Melba's Jammin'
Yes, this is the recipe my MIL gave me, and we all love it. Make sure you remove the cookies from the baking sheet immediately or they will get too done. Sugar Cookies - Makes about 5 dozen cookies
1 1/2 cups sifted confectioner's sugar
1 cup butter or margarine (butter will taste better) at room temperature
1 egg
1 teaspoon real vanilla extract
1/2 teaspoon almond flavoring
2 1/2 cups all purpose flour
1 teaspoon soda
1 teaspoon cream of tartar
Mix sugar and butter. Add egg and vanilla/almond flavourings; mix thoroughly. In a separate bowl, add the dry ingredients, and mix them well. Then, add dry ingredients to wet mixture, and blend well. Refrigerate 2 - 3 hours.
Once dough has been chilled for the proper amount of time, pre-heat the oven to 375F. Divide the dough in half (place the other half of dough in fridge to stay cold until ready to use), and roll about 3/16'' thick on lightly floured pastry cloth or clean counter-top. Cut with cookie cutters. If you do not plan to decorate with icing, you can then sprinkle with sugar, and place on lightly greased baking sheet. If you want to decorate with the icing (recipe following), omit the sprinkling of sugar, and simply place on the sheet. Bake 7 - 8 minutes - do not let them become brown, just lightly golden at most. Remove immediately and cool on racks or paper.
Reply to
Judy Bolton
If you want to decorate with the
Um, where? I'd like the icing recipe, please. :)
Reply to
That does come in handy, huh?! :) Sorry about that. Butter Icing - Makes enough icing for about 4 dozen cookies
2 1/2 tablespoons softened butter
1 1/2 cups sifted confectioner's sugar
1 1/2 tablespoons cream
3/4 teaspoon real vanilla extract
Blend butter and sugar together. Stir in cream and vanilla until smooth. That's it! You can separate amounts of icing and colour with food colouring, and you can thin it with extra cream if it becomes too stiff.
Reply to
Judy Bolton

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