The Incredibly Adaptable Sugar Cookie

I went to a baby shower and was served beautifully decorated melt-in-your-mouth cookies with the letters B, A, B and Y in yellow and green. They were none other than the simple sugar cookie. Since, I’ve used every possible occasion to whip some up!

Serves 20

1 1/2 cups sugar
2/3 cup shortening or butter*
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. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.

(Note. some people find that rolling the dough out before refrigerating produces better results. This method requires baking paper)

Preheat oven to 170 degrees C. Lightly grease cookie sheets. Roll half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 ” to 1/4″ thick. With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.

Decorate with icing in themes (our picture shows St Patrick’s Day) but use your imagination for your desired theme.

* try using half butter half shortening. Butter gives cookies taste and shortening makes them sturdy.

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