Sunday, December 9, 2012

~ Sugar and Spice Cookies ~


I made a double batch of sugar cookies yesterday.  I didn't frost them because they were made for the express purpose of having small children frost them at a party.
Let's just say they were a big hit.  There may be a few children in southern California who may have stomach aches tonight after consuming large amounts of cookie + frosting.

  I still use my original copy of the recipe from a ward (church) cook book from ... 1978.  Keep in mind that this was before personal computers and graphics programs.  Those stickers you see in the above picture were considered a classy touch.
I miss the 70's.

  The amounts in this recipe are for the double batch.  I made the dough, covered my Kitchen Aid bowl and put it in the fridge overnight.  Then I rolled out small amounts at a time (on my [floured] SilPat), continually adding fresh cold dough from the cold bowl to the scraps as I rolled out again.  If you want chewier cookies roll them thicker, crisp cookies ... thinner.

1 Cup butter-flavored shortening (1 stick)
1 teaspoon vanilla + 1/2 teaspoon almond extract
1/2 teaspoon salt + 3 teaspoons baking powder
2 Cups sugar
4 1/2 Cups flour
1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg
1 Tablespoon milk
4 eggs, well beaten

Cream the shortening, vanilla/extract, salt and baking powder together.  Add sugar gradually.  Add beaten eggs.  Add the flour and spices, alternately with the milk.  Chill (see above), roll out on a floured surface and cut. Bake for 8 minutes in a 350 degree oven.

I should really wear an apron.

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