Yield: 36 cookies
|⅔ cup||Butter Flavor Crisco|
|1 tablespoon||Milk PLUS 1 teaspoon milk|
|2 cups||Flour, all purpose|
|1½ teaspoon||Baking powder|
Preparation Time: 15 Minutes Chill Time: 2 hours Bake Time: 7-9 Minutes
1. Cream Butter Flavor Crisco, sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg.
2. Combine flour, baking powder and salt. Mix into creamed mixture.
Cover and refrigerate several hours to overnight.
3. Heat oven to 375 F.
4. Roll half the dough at a time to about ⅛ inch thickness on floured surface. Cut in desired shapes. Place 2 inches apart on ungreased baking sheet. Sprinkle with colored sugar and decors or leave plain to frost* when cool.
5. Bake at 375 for 7 to 9 minutes. Cool slightly. Remove to cooling rack.
Makes 3 dozen cookies ( Depending on size and shape ).
Variations for Cut-Out Sugar Cookies LEMON or ORANGE Cookie Variation ~ Add 1 teaspoon grated lemon or orange peel and 1 teaspoon lemon or orange extract to step #1.
*Creamy Vanilla Frosting: Combine ½ cup Butter Flavor Crisco, 1 pound ( 4 cups ) confectioners sugar, ⅓ cup milk and 1 teaspoon vanilla in medium bowl at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Frost COOLED cookies. Note: Frosting works well in decorating tube.
1 or 2 drops food color can be used to tint each cup of frosting, if desired.
Lemon or Orange Frosting Variation Eliminate milk. Add ⅓ cup lemon or orange juice. Add 1 teaspoon orange peel with orange juice.
Source: Butter Flavor Crisco Cookie Collection, page 35.
Shared by: David Knight