Email to Stella      

Sugar: Best-Ever Sugar Cookies

Source of Recipe

BH&G


List of Ingredients

1/3 cup butter or margarine
1/3 cup shortening
3/4 cup sugar
1 tsp. baking powder
Dash salt
1 egg
1 tsp. vanilla
2 cups all-purpose flour
1 recipe Powdered Sugar * (see below)
Icing (optional)
Small multicolored decorative
candies (optional)




Recipe

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt Beat till combined, scraping bowl. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Divide dough in half. If necessary, cover and chill the dough for 3 hours or till easy to handle.

On a lightly floured surface, roll half of the dough at a time to 1/3 inch thick (1/4 inch thick if using 1 1/2-inch mini cookie cutters). Use cookie cutters to (5 into desired shapes. Place on ungreased cookie sheet.

Bake in a 375 [degrees] oven for 7 to 8 minutes (5 to 7 minutes for mini cookies) or till edges are firm and bottoms are very lightly browned. Cool the cookies on a wire rack.

If desired, frost with Powdered Sugar Icing and sprinkle with decorative candies before icing dries.


YIELD: About 120 mini (1 1/2-inch) 36 to 48 medium (2 1/2- to 3-inch), or 20 large (5-inch cookies.

* Powdered Sugar Icing:
In a mixing bowl combine 2 cups sifted powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk Stir in additional milk, 1 teaspoon at a time, till it reaches frosting consistency. Tint with food coloring, if desired. Makes about 1 cup frosting.

Nutrition facts per medium cookie: 95 car., 4 g total fat (2 g sat. fat), 11 mg chol., 33 mg sodium, 15 g carbo., 0 g fiber, and 1 g pro. Daily Values: 1% vit. A, 0% vit. C, 1% calcium, and 2% iron.

Cranberry Sherbet