LYDIA'S CUT OUT COOKIES
1 cup Crisco shortening (I use butter flavored)
1 1/2 cups Granulated sugar
1 1/2 teaspoons *Vanilla extract
3 1/2 cups All purpose flour
2 teaspoons Cream of tarter
1 teaspoon Baking soda
1 teaspoon Salt
Cream together the shortening, sugar and vanilla. Add eggs, beating well after adding each egg.
Sift together flour, cream of tarter, baking soda and salt. Add to creamed mixture and mix well. Chill at least 4 hours before rolling out. Roll out on floured baking sheet and bake on greased pans at 350 degrees for about 7-10 minutes or until tender to the touch but not browned. Be careful to not use too much flour in rolling and re-rolling the dough. If you have a pie sleeve to roll it in or between waxed paper it saves excess flour usage. Some people use powdered sugar to roll cookies in to save them from getting hard. Keep dough that is not being rolled in the refrigerator. Remove cookies promptly from cookie sheets to cooling racks after being removed from the oven to save over-baking.
Dipping your cookie cutters in cocoa will give them a pretty brown edge and will outline any prints from your cookie cutter. Glazing the cookies with a powdered sugar glaze while they are hot saves time in frosting. They can be sprinkled with colored sugars before baking for speedy decorating too.
*For pumpkin cookies, add orange flavoring and red and yellow food coloring.
* Instead of vanilla, you can add 2 Tablespoons fresh orange rind or use orange or lemon flavoring.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address: