Title: Old Fashioned Sugar Cookies
Categories: Cookies
Yield: 60 servings
3 1/4 c All-purpose flour
1 1/2 c Sugar
2/3 c Shortening
2 Eggs
2 1/2 ts Double-acting baking powder
2 tb Milk
1 ts Vanilla extract
1/2 ts Salt
1 Egg white*
Topping-
Finely chopped nuts or
Granulated sugar
* slightly beaten with 1 Tablespoon water Let your children pick out
their favorite cookie cutters for these sweet sugar cookies.
ln a large bowl, measure all ingredients except egg white and topping.
With mixer at medium speed, beat until well mixed scraping sides of bowl.
Mixture will be crumbly.Shape dough into ball and wrap with waxed paper;
refrigerate for 2 to 3 hours until easy to handle.
When ready to start baking, preheat oven to 400 and lightly grease
cookie sheets. On lightly floured surface, roll half of dough at a time,
keeping rest refrigerated. For crisp cookies, roll dough paper- thin. For
softer cookies roll out dough 1/8 to 1/4-inch thick. With floured cookie
cutters, cut dough into various shapes Reroll dough trimmings and continue
to cut shapes.
Place cookies 1/2-inch apart on cookie sheets. To glaze, brush tops of
cookies with the beaten egg white and water mixture Sprinkle cookies with
finely chopped nuts or granulated sugar. Bake for 8 minutes at 400 or until
very light brown. Remove cookies to rack; cool completely. Yield: 5 dozen.
Larry Rosenberg, author of Muffins & Cupcakes (published by The American
Cooking Guild), Fairview, NJ.
