I’d like to tell you that this recipe was the result of YEARS of experimenting to get the best ever cut-out sugar cookie recipe. BUT…that would be a lie and I’d like to sound perfectly presidential to say “I cannot tell a lie.”
Although, it has been years, many years…30 years since I discovered this recipe in the red and white Betty Crocker cookbook…years of dozens and dozens of deliciousness…years of cookies that perfectly hold their shape when baked, a remarkably perfect cookie-cutter dough!
TRADITIONAL SUGAR COOKIES
3/4 cup shortening (part butter softened)
1 cup sugar
1 teaspoon vanilla or 1/2 teaspoon lemon extract
2.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour.
Heat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured board. Cut into desired shapes. Place on ungreased baking sheet. Bake 6-8 minutes or until very lightly brown.
Makes about 4 dozen 3 inch cookies.