|Click to see full-size.
Since I had great deal of clove-almond frosting left over from my Walnut-Raisin Banana Bread, I decided to make my all-time favorite sugar cookie recipe. You can tell how well-loved this recipe is from the wrinkled pages and dough stains splattered across the page. This tasty treat is perfect year-round, and I’ve been using this recipe since I was about twelve.
This dough rolls out perfectly, freezes great, and leaves no sticky mess in the mixing bowl. I can whip up a batch in about 15 minutes. I rarely use colored sugar crystals, but I often frost these with whatever I have on hand. They are also excellent on their own.
I can’t recall the title of the book from which I clipped this recipe, but I claim no credit for it in any way.
Ultimate Sugar Cookies
1 1/4 cups granulated sugar
1 Crisco stick (1 cup shortening)
2 farm fresh eggs
1/4 cup light corn syrup (May sub pancake syrup.. Honey might also work.)
1 tbs vanilla
1 tbs almond extract (I always add this!)
3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Beat shortening and sugar together at medium speed in a large bowl until well blended. Add eggs, syrup, vanilla, almond extract, and beat until fluffy.
Combine flour, baking powder, baking soda, and salt in a medium bowl. Gradually add to the shortening mixture, beating on low until well blended.
Preheat oven to 375 F and bake cookies 5-7 minutes until the edges are lightly browned. Don’t overbake! Cool 2 minutes on cookie sheet, then cool completely on foil or cooling racks.
|Don’t freak out if the dough seems crumbly.
Once you knead it into a ball,
you’ll see it’s very easy to work with.
|These cookies absolutely have to stay on the sheet for a
minimum of two minutes after you take them out of the oven.
They finish cooking on the sheet. :)
|These cookies are easily cut out into shapes, colored, frosted,
or decorated, but they really don’t need anything extra.
They are quite delicious and satisfying on their own!