Festival Sugar Cookies
Festival Sugar Cookies recipe
Yield
60 servingsPrep
20 minCook
10 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cake flour
sifted |
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | teaspoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cake flour
sifted |
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
vegetable shortening
|
*
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2E+1 | ml |
milk
|
|
Directions
Sift flour, baking powder and salt.
Mix shortening, eggs, sugar, and vanilla until creamy.
Stir in flour alternately with milk.
Refrigerate 2 hours or until easy to handle.
Roll ⅛ inch thick on floured board and cut as desired.
Place on ungreased cookie sheets (insulated cookie sheets work best so they don't brown too much on the edges).
Bake at 375 for 9 to 11 minutes.
Frost when cool with icing made from powdered sugar and milk and decorate as desired.
Or you can sprinkle the cookies with colored sugar or sprinkles before baking.
