Susan Laycock's Christmas Cut-Outs (please give credit where due :)
1/2 cup shortening
1 cup sugar
- cream together until smooth... it helps to have room temp shortening.
2 tsp baking powder
2 cups flour
1/2 tsp salt
- combine in a separate bowl.
1/2 cup milk
- Combine these two ingredients together. Add dry ingredients, creamed ingredients and milk alternately. Dough WILL be sticky. Chill in fridge one hour (this is important and makes it easier to work with the dough). The milk is the 'extra' ingredient that makes such a huge difference from a normal sugar cookie recipe. Here is where you will begin to roll your dough... BUT BEFORE YOU CAN ROLL IT you will need to ADD A LOT MORE FLOUR! It was never really in my Mom's recipe but is something I have learned to do. You can use the whole portion of dough at once or small amounts at a time. You will need to add flour until the dough won't stick to the counter/rolling pin... or your shapes will just be a mess. Perhaps add 1/2 cup of flour at a time. I'm not sure the exact measurements as I usually quadruple this batch to make a ton. Keep kneading the dough and adding flour until it can be rolled and cut. I like to roll my cookies thicker which makes for a softer cookie. Recipe says Roll out 3/8 inches thick on floured surface. Cut with cookie cutters. Bake 10-12 min @ 350F until just barely brown on the bottom. Cool on rack. Ice cookies. Make about 2 dozen.
They are my FAVOURITE cookies! I usually eat far too many of them which is why I only make them twice a year... Christmas and Valentines for my love, who also loves these cookies :)
Let me know if you have questions... I have been making them for so long that it seems foolproof to me. I could be wrong?
I just use the regular buttercream icing recipe from the icing sugar bag! Perfection! I'm going to eat one now!