Christmas Ornament Cookies
Yield
1 batchPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 ⅓ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 59 | ml |
vegetable shortening
|
*
|
| 315 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 828 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
Directions
In large bowl, with electric mixer on medium speed, beat butter light.
Add eggs, one at a time, beating well after each addition.
In medium-size bowl, combine flour, baking powder, and salt. With mixer on low speed, add half of flour mixture to butter mixture and beat until soft dough forms.
Shape dough into 3 equal balls; wrap and refrigerate at least 30 minutes.
To cut and bake cookies: Heat oven to 350℉ (180℃).
Lightly grease 2 baking sheets.
Cut 2 pieces of waxed paper the same size as the baking sheets.
Lightly flour waxed paper and roll out one ball of dough between paper to ⅛ inch thickness.
Remove top piece of waxed paper.
Using our 7-inch bauble-shaped cookie cutter, cut out as many baubles from dough as possible, leaving ½ inch between each shape.
Remove all trimmings and press together.
Invert waxed paper with baubles onto greased baking sheet and peel off waxed paper.
Reroll trimmings between waxed paper and repeat cutting and inverting baubles to fill second baking sheet.
If making cookies for ornaments, use a toothpick tp pierce a small hole about ½ inch from top of each cookie.
Bake cookies 8 to 10 minutes or until golden.
Cool 5 minutes on baking sheets, then remove to wire racks and cool completely before decorating.
Repeat rolling, cutting, and baking with remaining balls of dough and trimmings.
