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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I'm having serious nostalgia for the sugar cookies we made when I was small. I'm sure my mom got the cookie and frosting recipe from one of her old battered betty crocker.

I don't think I'll be able to recreate because they probably both have shortening :-( I actually have shortening in my pantry (does it go bad?) but can't bring myself to bake with it.[/quote]
This is a good, old fashioned rolled sugar cookie recipe for making cut out cookies. It’s comes out perfect every time and you don’t even have to refrigerate the dough before working with it. No shortening! I use butter.

[b]Rolled Sugar Cookies[/b]
Pillsbury
 
1 Cup sugar
1 Cup margarine or butter
3 TBS milk
1 tsp vanilla
1 egg
3 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt

Heat oven to 400°F. In a large bowl, combine sugar, margarine, milk, vanilla and egg; mix well. Stir in flour, baking powder and salt; mix well.

On lightly floured surface, roll out 1/3 of dough at a time to 1/8 in. thickness. Cut with cookie cutters. Place one inch apart on ungreased cookies sheet.

Bake 5-9 minutes or until edges are light brown. Immediately remove from cookie sheets.

We ice them with this glaze. It dries with a bit of a gloss and sets up nice and firm so you can stack cookies without frosting coming off, but it still tastes good. I usually double the recipe so I can make about 5 different colors of icing in different little bowls.

[b]Sugar Cookie Icing[/b]

1 Cup confectioners sugar
1 Heaping tablespoon milk
1 Tablespoon light corn syrup
1/8 Teaspoon flavored extract of choice*
Food coloring

*We usually use almond extract. If you use vanilla, you have to use the clear extract if you want bright white frosting.[/quote]

Literally making these right now for santa cookies. Will report if he eats them all and leaves the sweet sweet motherload of gifts. [/quote]

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