This is our all time favorite recipe for cut-out cookies. Mom and I tried several through the years, and by far this is my favorite. The dough is pretty forgiving, and the baked cookies freeze beautifully for decorating later. (This is what I did at Christmas for Emily's Gingerbread Party. Huge time-saver!) I prefer a buttercream recipe flavored with almond extract. It just makes them different enough for people to stop and think... "Hmmm, What is this?" But you could even used canned frosting. Mom and I made these ever since I was little, and now Emily helps me mix, cut and sprinkle. (HER specialty!) Mom would be so proud.
Sugar Cookies
Combine:
3/4 cup shortening
3/4 cup of butter or margarine (I use unsalted butter.)
2 cups of sugar
Add:
4 eggs
1 teaspoon of flavoring (I prefer almond, but you can use vanilla or lemon, too)
Add and mix in:
5 cups flour
2 teaspoons salt
2 teaspoons baking powder
Chill for 3-4 hours or overnight. I usually place it in a ziplock bag and throw it in the fridge.
When chilled, roll and cut cookies on a floured suface. Bake in a 400 degree oven for 6-8 minutes, just until they start to barely get brown on the edges. Let sit on pan for 5 minutes before removing to cooling rack. Cool completely then decorate or freeze in freezer bags.
Yummy!
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