cutout - Sugar Cookies #3
Source of Recipe
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Recipe Link: http://baking.about.com/cs/rolledcookies/a/sugar_3.htm cutout - Sugar Cookies #3
1 1/2 cups sugar
1/3 cup butter
1/3 cup butter flavored shortening
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk.
In a medium bowl mix the dry ingredients with a wire whisk.
Add the dry ingredients to the large bowl. Mix with mixer until well combined.
Roll out cookie dough right after it is mixed up between 2 sheets of waxed paper.
For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 to 1/4 inch thick.
Place it on to a flat baking sheet and put it in the fridge. Continue until all the dough
is rolled out, stacking the dough sheets on top of the first one.
You'll use a lot of waxed paper, but the convenience is worth it.
When ready to cut them out, take out one sheet at a time.
It may be difficult to roll if attempting to do so immediately after taking out of
the refrigerator. Take a portion of the dough out and put the rest back as you don't
want the dough to get to room temperature. Let the piece you are working with, warm
slightly but keeping beneath room temperature. Experiment with different lengths of
time of warming until you find the temperature you find the easiest to work with.
Peel off the top waxed paper, lightly rub some flour onto the dough,
replace the waxed paper and flip the dough sheet over.
Peel off the now top sheet of waxed paper and cut out your cookies.
Collect the dough scraps in a plastic baggie so they don't dry out, re-roll when you have
enough for a large sheet. You can reuse some of the waxed paper sheets for re-rolling
the scraps.
A couple tips..... If the waxed paper slips while rolling, wipe the counter with a damp cloth.
And while rolling the dough, sometimes the bottom waxed paper wrinkles, flip over the dough
and waxed paper, release waxed paper and re-roll.
This method of rolling out cookie dough is a real time and mess saver.
Heat oven to 400 degrees F.
Lightly grease cookie sheets.
Place cookies 1/2 inch apart on cookie sheets.
Decorate***
Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks;
cool. Makes about 6 dozen cookies.
***To decorate with colored sugars:
Prepare cookies by brushing with heavy cream or an egg white slightly beaten with
1 tablespoon of water. Sprinkle with decorative toppings.
***To decorate with food colors:
Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups.
Tint each with different food color to make colors. (If paint thickens while standing,
stir in a few drops of water.) Paint designs on cookies with small paint brushes.
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