In a previous article, I explained how I came to the conclusion that this recipe that I received from the Decorette Shop gave me the best cutout cookies. After testing all six recipes, I concluded that I got the best results from this one. I want you to have it, and my hints for getting the best cutouts so you can move forward with decorated cookies and get the oh and ah I have with mine.
Ethel’s Sugar Cookies
(slightly modified by Errol)
- 1/2 cup shortening
- 1/4 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 tsp lemon flavoring
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp salt
Sift together dry ingredients and set aside.
Cream together shortening, butter and sugar for 2-3 minutes. Add eggs and flavoring and mix until creamy. Add dry ingredients and mix til combined.
Chill dough for at least 2 hours or overnight.
Preheat oven to 400 degrees. Roll out dough to 1/4 inch thick on lightly floured board. Cut with cookie cutters to desired shapes and place on cookie sheet.
Put cookie sheet with cutout cookies in the freezer for 10 minutes.
Bake cookies for 8-12 minutes depending upon size and thickness.
Let cookies cool on baking sheet elevated on cooling rack for 3 minutes before moving cookies from baking sheet to cooling rack to completely cool.
I found the key to minimizing spread is the freezing of the shapes just before baking as well as this recipe. I tried the 6 recipes and only two kept the initial cookie cutter shape to the degree that I felt the recipe was usable, and I settled on this recipe for my cutout cookies. This is a change since I first tried to learn how to control spread and chose a Short Bread cookie recipe; I think with the directions on freezing the dough before baking, you will like this recipe too.