Hello. Does anyone have a butter/sugar cookie type recipe that is
particularly good for use with cookie cutters? That is to say, that
will hold it's shape and tastes really good?

Thanks ...Kristina

In article >, Weiler
> wrote:

> Hello. Does anyone have a butter/sugar cookie type recipe that is
> particularly good for use with cookie cutters? That is to say, that
> will hold it's shape and tastes really good?
>
> Thanks ...Kristina
>
Funny you should ask.

* Exported from MasterCook Mac *

Sugar Cookies

Recipe By : Posted yet again to r.f.cooking by Barb Schaller, 6-7-05
Serving Size : 66 Preparation Time :12:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sifted cake flour (14 oz.)
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup soft shortening (5 oz.)
1 1/2 cups sugar (11-1/2 oz.)
2 eggs -- unbeaten
1 tsp. vanilla extract
1/2 tsp. almond extract
4 tsp. milk

Sift dry ingredients together; set aside. Mix shortening with sugar,
eggs, and vanilla until very light and fluffy. Mix in flour mixture
alternately with milk. Refrigerate dough until easy to handle (several
hours or overnight). Roll on floured board, cut, and bake at 400
degrees until delicate brown, about 9 minutes.

This is the only sugar cookie recipe I've had much luck with!! The
dough handles beautifully! Design imprints from a cookie cutter remain
on the cookie, making decorating very easy. 11/25/89: ~5-1/2 dozen
cookies.
- - - - - - - - - - - - - - - - - -

NOTES : Source: Good Housekeeping Cookbook, page 657. First made in
the late 70s.

_____
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

"Weiler" > wrote in message
...
>
> Hello. Does anyone have a butter/sugar cookie type recipe that is
> particularly good for use with cookie cutters? That is to say, that
> will hold it's shape and tastes really good?
>
> Thanks ...Kristina
>

Yes, this is the recipe my MIL gave me, and we all love it. Make sure you
remove the cookies from the baking sheet immediately or they will get too
done.
Sugar Cookies - Makes about 5 dozen cookies

1 1/2 cups sifted confectioner's sugar

1 cup butter or margarine (butter will taste better) at room temperature

1 egg

1 teaspoon real vanilla extract

1/2 teaspoon almond flavoring

2 1/2 cups all purpose flour

1 teaspoon soda

1 teaspoon cream of tartar

Mix sugar and butter. Add egg and vanilla/almond flavourings; mix
thoroughly. In a separate bowl, add the dry ingredients, and mix them
well. Then, add dry ingredients to wet mixture, and blend well. Refrigerate
2 - 3 hours.

Once dough has been chilled for the proper amount of time, pre-heat the oven
to 375F. Divide the dough in half (place the other half of dough in fridge
to stay cold until ready to use), and roll about 3/16'' thick on lightly
floured pastry cloth or clean counter-top. Cut with cookie cutters. If you
do not plan to decorate with icing, you can then sprinkle with sugar, and
place on lightly greased baking sheet. If you want to decorate with the
icing (recipe following), omit the sprinkling of sugar, and simply place on
the sheet. Bake 7 - 8 minutes - do not let them become brown, just lightly
golden at most. Remove immediately and cool on racks or paper.

Judy Bolton wrote:
<snip>

If you want to decorate with the
> icing (recipe following),

Um, where? I'd like the icing recipe, please.

-L.

"-L." > wrote in message
ups.com...
>
>
> Judy Bolton wrote:
> <snip>
>
> If you want to decorate with the
>> icing (recipe following),
>
> Um, where? I'd like the icing recipe, please.
>
> -L.
>
>

That does come in handy, huh?! Sorry about that.
Butter Icing - Makes enough icing for about 4 dozen cookies

2 1/2 tablespoons softened butter

1 1/2 cups sifted confectioner's sugar

1 1/2 tablespoons cream

3/4 teaspoon real vanilla extract

Blend butter and sugar together. Stir in cream and vanilla until smooth.
That's it! You can separate amounts of icing and colour with food
colouring, and you can thin it with extra cream if it becomes too stiff.