Mom’s Christmas Cut-out Sugar Cookies
| Submitted by: Diane Merwarth, Physical Therapy BS, 1982 |
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This is the recipe I made with my mom growing up. We always used only shortening and decorated with colored sugar. Now I use a combo of butter and shortening and decorate with royal icing for Christmas, Easter and many other occasions.
| Servings: 32 | Cultural Connection: America |
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Ingredients
| ⅔ cup shortening | 2 eggs | ⅓ cup unsalted butter |
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| 2 tsp vanilla | 1 cup sugar | 2 tsp baking powder |
| 3 ½ cups flour | ¼ tsp salt |
Instructions
- Preheat oven to 375°. Line baking sheets with parchment paper, or spray with non-stick spray.
- Cream shortening and butter; add sugar gradually. Add eggs and vanilla. Sift flour with baking powder and salt; add to creamed mixture. Dough should be easy to handle, but can chill for 1 hour if needed.
- Roll out on parchment paper (lightly flour if needed) ¼ – 3/8” thick. Cut with cookie cutters and place on parchment -lined baking sheets. **[if decorating with colored sugar, brush cookies with egg yolk (mixed with a small amount of water) and sprinkle with sugar; bake as directed]
- Bake cookies for 10-12 min, until edges are lightly browned. Cool 1-2 min. Remove from baking sheets to wire rack.
- Decorate with royal icing or as desired.
- NOTES: • Original recipe used only shortening: in recipe above, use 1 cup shortening and omit butter. This recipe does not usually need to be chilled before rolling.
- Recipe can also be made with all unsalted butter (1 cup, omitting shortening). In this case, the dough will most likely need to be chilled for easier handling.
- Flavoring: Can also flavor with 1 tsp vanilla combined with 1 tsp of almond, lemon or orange flavoring if desired.
