Sugar and spice cut out cookies

Yield: 250 Servings

Measure Ingredient
10 cups All purpose flour (note 1)
7½ cup Granulated sugar
4 tablespoons Baking powder
4½ teaspoon Salt
3½ cup Shortening; margarine or butter (note 2 & 3)
5 cups All purpose flour (note 1)
3¾ cup Granulated sugar
2 tablespoons Baking powder
2¼ teaspoon Salt
1½ cup Plus
2 tablespoons Shortening; margarine or butter (note 2 & 3)
4 cups Cookie mix above
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Allspice
½ teaspoon Ground cloves
1 tablespoon White vinegar
1 large Egg; beaten





From: hammond@... (Steve Hammond) Date: Tue, 12 Oct 1993 20:19:11 GMT These cookies are pretty easy to make and don't take much time to cook.

They are perfect for decorating at holiday time or just plain all year round.

This recipe makes *LOTS* of cookies. There are two steps to the process.

First, make a basic cookie mix. This will keep for a long time in the refrigerator. The cookies are made by taking 4cups of the mix at a time and adding spices and eggs.

This recipe came off the side of a Domino sugar bag. When I was a child, Mom always used to to make these cutout cookies before Christmas and then we would frost them with my Grandmothers.

Note 1: Don't use unbleached, cake, or self-rising flour.

Note 2: If you choose margarine, don't use whipped or soft type Note 3: If you choose butter, use regular salted butter only Note 4: Have all ingredients at room temperature COOKIE MIX: 1. Mix flour, sugar, salt, and baking powder together until well blended.

2. Add margarine, butter, or shortening. Use hands and work into dry ingredients until mixture resembles coarse cornmeal. (I usually use a pastry knife to blend the butter) 3. Store in air tight container in refrigerator until ready to use.

4. To use have it at room temp. COOKIES: Blend mix, spices, vinegar, and egg together thoroughly. If too soft to roll out, shape on wax paper into an oval about ½ inch thick. Slip into plastic bag, close tightly, and chill for an hour. (If chilled longer, remove from refrigerator ½ hour before rolling.) Roll ½ of the dough at a time. Roll dough out ⅛ of an inch thick. Cut desired shapes and transfer to greased baking sheets. Bake at 375 for about 6 minutes. Do NOT brown. Cool one minute and then remove to rack. Store airtight.

Eat plain or decorate with frosting, candies, sprinkles, etc.

Yield: 80-100 cookies depending on cutter size.




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