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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: In a large bowl, beat the shortening and margarine
with an electric mixer at medium to high spped for
about 30 seconds, or until softened.
Add about half of the flour and all of the remaining
ingredients and beat until thoroughly combined,
scraping the sides of the bowl occasionally. Beat or
stir in the remaining flour. Divide the dough in
half. Cover and chill for 1 to 2 hours or until easy
to handle.
Roll each portion of the dough to 1/8 inch thickness
on a lightly floured surface. Cut into the desired
shapes. Place 1 inch apart on an ungreased cookie
sheet. If desired, sprinkle with candies or colord
sugar before baking.
Bake in a 375 F oven for 7 to 9 minutes or until the
edges are firm and the bottoms are very lightly
browned. Remove the cookies and cool on a rack.
Makes 3 to 4 dozen cookies.
CHOCOLATE SUGAR COOKIES: Stir 1 tablespoon of
unsweetened cocoa powder into one half of the recipe.
Bake as directed.
NOTE: Sugar cookies also make attractive and
economical ornaments. Make the dough according to the
recipe then flatten the cut out cookies slightly with
the bottom of a
small glass dipped in sugar. Use a
drinking straw to make a sharp, small hole near the
top. If the hole begins to close during baking, use
the straw to re-form the hole.
[The Baltimore Sun; Dec 11, 1991]
Posted by Fred Peters.
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