Hinotori
Sustainability Master
- Joined
- Nov 2, 2011
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- On the foot of Mt Rainier zone 8b
I don't bother with healthy for holiday cookies. This makes for a soft but not squishy sugar cookie. They are best if they sit overnight after frosting. I think I'm the only one other than Mom that now knows the recipe even though it's out of an old cookbook. Once the frosting dries, these pack fairly well.
This is the recipe that Mom had to buy all the butter and flour for. Everyone in our large family wants some. Last year she made almost a thousand cookies. There are some fights at certain relatives houses.
Sugar cookies
3/4 cup butter
1 cup sugar
2 eggs
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla extact
1 tsp butter flavoring
Mix shortening, sugar, eggs, and flavoring thoroughly. Stir flour, baking powder, and salt together. Blend in. Chill at least one hour. A full day works best.
Oven at 400°
Roll 1/8 inch thick. Bake 6-8 minutes until golden but not actually browning.
Frosting (old Wilton cake frosting from the early 80s)
1 1/2 C shortening
1/2 C milk plus 1 TBSP
1/4 tsp salt
1 tsp vanilla extract
1 tsp butter extract
2 pound bag powdered sugar
Cream shortening. Mix extracts into shortening. Disolve salt into milk.
Mix about 2 tablespoons milk into shortening. Add about 1/3 sugar. Add more milk then another third sugar. Add more milk and then rest of sugar. There may be milk left over.
When done should be soft but not soggy. If too stiff add rest of milk.
Must be covered quickly or will crust.
This is the recipe that Mom had to buy all the butter and flour for. Everyone in our large family wants some. Last year she made almost a thousand cookies. There are some fights at certain relatives houses.
Sugar cookies
3/4 cup butter
1 cup sugar
2 eggs
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla extact
1 tsp butter flavoring
Mix shortening, sugar, eggs, and flavoring thoroughly. Stir flour, baking powder, and salt together. Blend in. Chill at least one hour. A full day works best.
Oven at 400°
Roll 1/8 inch thick. Bake 6-8 minutes until golden but not actually browning.
Frosting (old Wilton cake frosting from the early 80s)
1 1/2 C shortening
1/2 C milk plus 1 TBSP
1/4 tsp salt
1 tsp vanilla extract
1 tsp butter extract
2 pound bag powdered sugar
Cream shortening. Mix extracts into shortening. Disolve salt into milk.
Mix about 2 tablespoons milk into shortening. Add about 1/3 sugar. Add more milk then another third sugar. Add more milk and then rest of sugar. There may be milk left over.
When done should be soft but not soggy. If too stiff add rest of milk.
Must be covered quickly or will crust.
