This recipe was one I tried when I was testing for a good recipe to use for cutout cookies; it didn’t make the cut. The dough is soft, and spreads a lot when cooked. But still, the cookie is very good- soft rather than crisp.
Perk’s Sugar Cookies
(Perk is Penny Delancey’s Grandmother)
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cream butter and sugar. Add egg and vanilla and beat until light and fluffy. Add dry ingredients; mix well.
Roll into balls, place on cookie sheet and press down with a glass dipped in sugar. Bake at 375 degrees about 10 minutes.
To make lemon cookies, exclude the vanilla and add:
- 1 1/2 Tablespoons lemon
- 2 Tablespoons more flour
The spread on these cookies is quite large; they become close to 3 inches in diameter. I had some trouble with the cookies spreading into each other while cooking; as a result, some of mine have a rough edge where I had to pull them apart. I was using my #50 scoop, and only getting 8 cookies per pan.
I also had some problem using the “glass dipped in sugar”. I wasn’t getting the sugar to stick to the bottom of the glass, and then to transfer to the cookie. As a result, I filled a salt shaker with sugar, and then I used the glass to press the cookie dough ball flat, and sprinkled sugar on the flattened cookie.
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.