"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Traditional Sugar Cookies Recipe

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This recipe for Traditional Sugar Cookies, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Roberts
Added: Friday, August 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. shortening (part butter or margarine, softened)
1 c. sugar
2 eggs
1 tsp. vanilla, or 1/2 tsp. lemon extract
2-1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt

Directions:
Directions:
Mix thoroughly shortening, sugar, eggs, and flavoring. Combine dry ingredients and blend in. Cover and chill at least one hour. Heat oven to 400. Roll dough 1/8-inch thick on lightly floured surface (I tape a piece of waxed paper to counter and roll dough out on it-makes clean up a snap). Cut into desired shapes. Place on ungreased baking sheet. (If you place a sheet of parchment on cookie sheet, cookies don't stick, are easier to remove and cool, and clean up is easy.) Bake 6 to 8 minutes or until very light brown. Decorate with Buttercream icing.

Number Of Servings:
Number Of Servings:
4 dozen 3 inch cookies
Personal Notes:
Personal Notes:
I am all for easy clean up. Wax paper and parchment paper make this recipe easy. I alternate 3 cookie sheets with parchment at a time and save a lot of time as cookies are removed a batch at a time.

 

 

 

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