Day 5: Old Fashioned Sugar Cookies

Five Days of Cookies!!

It’s the final day for the Five Days of Cookies! While not all the cookie recipes came before Christmas, you always need some extra cookies to make before New Years Eve!! And these put the icing on the cake! And this Old Fashioned Sugar Cookie is perfectly tender and light, with the perfect balance of flavors!!

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But ok….I have a confession……I had to use the ONE ingredient I vowed to NEVER use in any of my recipes….

CRISCO!!!

crisco

Yes, these cookies called for vegetable shortening that is loaded with gobs and gobs of trans fat (the devil). But I have to admit, the shortening makes all the difference in the world.  I really don’t think these cookies would be the same by replacing the shortening with butter…just not the same. So eating these cookies once a year is perfectly acceptable right?! Right! Everything in moderation is what I always say!

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I hope you have enjoyed the Five Days of Cookies!! I had so much fun coming up with different recipes and flavor combinations for my 5 holiday cookies. You always need cookies in December….so make these today.

Enjoy!

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Old Fashioned Sugar Cookies

Print the recipe!

Adapted from Vintage Betty Crocker

Ingredients

For the cookies

  • 1.33 cups vegetable shortening
  • 1.5 cups sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 8 teaspoons milk
  • 4 cups sifted all purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoons salt
For the Icing
  • 2.25 cups powdered sugar
  • 3 tablespoons soft butter
  • 2.5 teaspoons vanilla extract
  • 2 – 4 tablespoons warm water
Directions
To make the cookies:
 
Cream together the shortening, sugar, and vanilla on medium speed, about 5 minutes. Then add in the eggs, one at a time. Allow the first egg to be completely combined before adding in the second egg. Beat the mixture for another 5 minutes, or until mixture is light and fluffy. Carefully stir in the milk.
Next, slowly add in the dry ingredients (flour, baking powder, salt) and blend into the creamed mixture. Divide dough into four equal portions, wrap in plastic wrap, and refrigerate for 1 – 2 hours.
Preheat oven to 375 degrees F
Once the dough has chilled, roll out cookie dough portions, one at a time, to about 1/8 inch thickness.
Cut out cookies using your favorite cookie cutters and place on a cookie sheet lined with parchment paper. Bake cookies for 6 – 8 minutes, rotating the pans 180 degrees halfway through cooking. Allow cookies to cool on wire rack and decorate with icing and sprinkles!
To make the icing:
 
In a small bowl, mix together all ingredients. Initially add only 2 tablespoons of water, and slowly add more water, if necessary, to get icing to smooth consistency. Icing should be thick and smooth when ready to ice the sugar cookies.
The Five Days of Cookies

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