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ROLLOUT SUGAR COOKIES

Source of Recipe

COOKIELADY
Sugar cookie secrets...don't roll your dough out too thin. You want thick cookies...more to eat & hold lots of icing! They also don't break as easy. Bake at 400 for 8 minutes or until you see just the first hints of browning on one or two of the cookies towards the back. Did you chill your dough..overnight?
2/3 C Crisco shortening
3/4 C Sugar
2 Eggs
1 tsp Vanilla
3/4 tsp Baking Powder
1/4 tsp Salt
2 C Flour

Cream shortening & sugar for a couple of minutes. Add eggs & vanilla and let mix for a minutes or so. Add the bkg pwd & salt, then slowly add the flour. If dough seems really sticky, add more flour until it's soft to touch & doesn't stick to your fingers when you touch it.

Chill for at least 8 hours. Preheat oven to 400. Roll out half of dough. I don't roll it very thin. Cut out cookies & bake on cookie sheet (preferably a Pampered Chef stone!!!) 8-10 minutes. They are done when you see the first sign of browning on the tips of the cookies in the bake of the oven. Remove, cool, and ice.

My icing is very simple too.

2 lb of pwd sugar
3/4 C margerine (good stuff)
2-3 tsp Vanilla
Milk
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I took the time to actually measure things, and my recipe for the icing is a bit different.

2lb pwd sugar, 1 C margarine, 3 tsp vanilla, & 1/4 C milk (plus a bit more if necessary to make desired consistancy)

Aunt Maye ask if the sanding sugar actually added flavor to the cookie. The answer is YES! You ice the cookie & then dip it in the sugar. Let set for a couple of hours until it forms a crust then freeze single layer on a cookie sheet. Then package them once frozen. Back to back.