Tuesday, July 17, 2012

Sugar Cookies

MHS: Introduction to Foods and Nutrition*

Pre-heat oven to 400°

Cream together:
½ C shortening
¼ C butter
1 C sugar
Blend in:
            2 eggs
            ½ tsp vanilla
Mix together (in separate bowl) and then add:
            3 C flour
            1 tsp baking powder
            ¼ tsp salt

Blend thoroughly with a wooden spoon.

Roll to ¼” thickness on lightly floured surface. Cut with cookie cutters. Transfer cookies to ungreased cookie sheets. Gather scraps of dough; re-roll, cut, etc.

Bake 6-8 minutes or until edges are lightly browned. DO NOT OVERBAKE. Remove from oven and cool on wire racks.

Decorating tips: Cookies can be…
-         sprinkled with colored sugar before baking
-         ‘painted’ with colored egg yolk before baking
-         glazed or frosted after baking and decorated with assorted sprinkles and/or candies

Powdered Sugar Icing:
2 ½ C powdered sugar, 2 Tbls softened butter, 1 Tbls vanilla, 2 Tbls water, food coloring

* This recipe is one used in the introductory culinary course I teach. 
(Fat and Oils - Cookies)

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