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cutout - Sugar Cookies #4




Source of Recipe


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cutout - Sugar Cookies #4

3/4 cup softened butter, (1 1/2 sticks)
3/4 cup butter flavored shortening,
...( may use regular flavor if desired)
2 cups white granulated sugar
4 eggs
2 tablespoons vanilla extract
1/4 teaspoon lemon extract
2 level teaspoons baking powder
5 1/2 cups flour

Mix the baking powder and flour together and set aside.
Cream the butter and shortening together until light and fluffy.
Add the sugar and continue beat until creamy, until a very pale ivory color, another 3 - 5 minutes.
Add the eggs, one at a time, making sure to blend in well adding the next one.
Add the vanilla and lemon extracts.
Stir in the flour mixture and blend well.
(Test to see if you need more flour - press your finger onto the batter. Bring your finger back, if the batter sticks just barely, leaving only a small residue of batter, your dough is ready. If the batter still sticks considerably, you will need to add about 1/2 c. more of flour.)
Divide the dough in half and wrap in plastic.
Shape into rectangles and refrigerate 12 or more hours, or freeze for about an hour. The dough will chill faster and more evenly if you do this, and it will roll out better. The colder the dough stays, and the faster you roll it to thickness, the easier it is to cut shapes and transfer them to the baking sheet.
Preheat oven to 350. Cover baking sheets with parchment paper and lightly grease.
Divide a rectangle of dough in half.
Roll 3/8 inch thick on a lightly floured surface, turning and adding a dusting of flour as needed.
Working quickly, the dough should stay firm for cutting.
Cut into shapes and place 2 inches apart. Bake until the edges begin to turn golden.
For a thinner, crispy cookie, roll thinner and bake until the top starts to brown. (Be sure to write the baking time down for future reference.) It has great flavor and a nice crunch.
Allow to cool for 1 minute on the baking sheets, then carefully move to a cooling rack or linen towel.
Store in the open air if you are eating them in a day or so. Or store in the freezer, uniced, in a plastic zip lock type bag sealed in a container. They freeze great for several months!

Left out to the air these cookies will be crunchy , not soft and cake like.
If you ice them, and let them sit overnight, they will soften considerably.
If you love a super crunch, chill the cookies on the sheet pan and brush them with some lightly beaten egg white. Then sprinkle with decorating sugar and bake for a minute or so.