Directions: |
Directions:Sift flour, baking soda, and salt together and set aside. Cream together shortening and sugar (I use a stand mixer and gradually add the sugar into the shortening until light and fluffy). Mix in eggs and vanilla. Mix in sifted dry ingredients until all is incorporated. Transfer dough to sheet of wax paper and wrap, place in refrigerator to chill for 1-2 hours. Once dough is chilled, preheat oven to 380 F. Turn dough onto floured surface and knead briefly before rolling out to 1/4 inch (roll thicker for higher, fluffier cookies and thinner for more crispy cookies). Cut into shapes with cookie cutters and place 1 inch apart on ungreased cookie sheet or cookie sheet lined with parchment paper. Bake 7-8 minutes in preheated oven until edges just begin to brown. Remove from pan to cooling racks or lay out on clean kitchen towel to cool.
For icing, mix softened butter and small amount of powdered sugar in bowl. Add milk and vanilla while gradually adding powdered sugar until desired consistency is reached. If using, add small amounts of food coloring and powdered sugar until desired color and consistency is reached. Note, color of icing will darken as icing sets. If icing becomes too stiff, add small amounts of milk to reach correct consistency. For white icing, use vegetable shortening (preferably non-hydrogenated) instead of butter and omit vanilla extract. Now you may pipe or spread icing onto cooled cookies. Allow icing to set for 1-2 hours.
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Personal
Notes: |
Personal
Notes: This is my Grandmother's cookie recipe, and it became a tradition in my family to make these cookies every Christmas. We would make tons of cookies every year and give them out to everyone we knew for Christmas. As children, it was great fun to decorate these cookies every year, and now this tradition is a wonderful and anticipated part of my children's Christmas festivities.
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This recipe for Soft and Fluffy Sugar Cookies is from