Old Fashioned Sugar Cookies Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 1/4 cup: All-purpose flour,
1 1/2 cup: Sugar,
2/3 cup: Shortening,
2: Eggs,
2 1/2 tsp: Double-acting baking powder,
2 tbsp: Milk,
1 tsp: Vanilla extract,
1/2 tsp: Salt,
1: Egg white*,
TOPPING
Finely chopped nuts or,
Granulated sugar,
Directions:
* 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.
Randy Shearer
Source from luhu.jp
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.
Randy Shearer
Source from luhu.jp
Tags
Cookies