Pre-heat oven to 400°
½ C shortening
¼ C butter
1 C sugar
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)