Sugar cookies are great because you don’t have to make them just at Christmas time. One time I made them in the original round form and kept the frosting white. Simply sweet. 🙂
Serves: 3-4 dozen
From: Mrs. Martin (during a cookie exchange)
1 1/4 cups sugar
1 cup shortening
2 eggs
1/4 cup pancake or maple syrup
1 TBSP vanilla
3 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Combine sugar and shortening in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat til fluffy. Combine flour, baking soda, powder, and salt. Add gradually to creamed mixture. Mix well. Divide dough into 4 quarters. Refridgerate at least one hour. Spread 1 TBSP flour on waxed paper. Plae one fourth dough on paper. Sprinkle with flour and cover with second sheet of paper. Roll dough to 14″ thickness. Cut with cookie cutters. Place 2″ apart on cookie sheet and bake @ 375 degrees for 5-7 minutes. Do not over bake. Cool on foil.
Frosting:
1/2 cup shortening
1/2 cup butter
4 cups conf. sugar
2 TBSP milk or water
1 tsp. vanilla
Mix all ingredients, adding milk in small amounts until desired consistency is reached. Use food coloring and decorate as desired.
Country Girl Recipes 