As I have previously mentioned, my family has been using the same Christmas sugar cookie recipe since 1966. Today, I made them again.
GLAZED SUGAR COOKIES
adapted from American Home, December 1966
3 1/2 C. FLOUR
2 1/2 TSP. BAKING POWDER
1/2 TSP. SALT
1/3 C. SHORTENING
1/3 C. BUTTER
1 1/2 C. SUGAR
1 TSP. VANILLA
2 EGGS
1 TBS MILK
SIFT FLOUR, BAKING POWDER AND SALT TOGETHER. CREAM SHORTENING, BUTTER AND SUGAR IN BOWL UNTIL LIGHT AND FLUFFY. ADD VANILLA AND EGGS; BEAT UNTIL SMOOTH. ADD MILK; BLEND IN FLOUR MIXTURE. CHILL DOUGH SEVERAL HOURS FOR EASIER HANDLING. ROLL OUT A QUARTER OF DOUGH AT A TIME ON LIGHTLY FLOURED BOARD TO 1/4 INCH THICKNESS. CUT OUT COOKIES WITH FLOURED CHRISTMAS-MOTIF CUTTERS. PLACE 1 INCH APART ON UNGREASED COOKIES SHEETS. BAKE AT 400 DEGREES FAHRENHEIT FOR 5 TO 6 MINUTES OR UNTIL EDGES ARE SLIGHTLY VERY LIGHTLY BROWNED. REMOVE COOKIES FROM COOKIE SHEETS WITH SPATULA; COOL ON WIRE RACKS. MAKES 6 DOZEN.
ALTITUDE ADJUSTMENTS: ADD 1 TBS. MILK FOR 2 TBS. MILK TOTAL. DO NOT CHILL DOUGH PRIOR TO ROLLING AND CUTTING AS, AT ALTITUDE, THIS DOES NOT MAKE THE DOUGH EASIER TO HANDLE.
TO FROST, MIX CONFECTIONERS SUGAR, FOOD COLORING AND WATER TOGETHER UNTIL DESIRED CONSISTENCY AND COLOR. WE MAKE A BOWL OF WHITE, RED AND GREEN. DRIZZLE OR SPREAD FROSTING OVER COOKIES AND TOP WITH SPRINKLES.
Photo at top is a double batch.
3 comments:
I'd love one or six or more. If I only had an oven . . .
I was able to enjoy even more than six!!
Susie - maybe i'll bring some with me.
Dad - yep, you're one of the lucky ones. :-)
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