- 1 1/2 C. granulated sugar
- 1 C. vegetable shortening Add:
- 2 eggs
- Sift together
- 4 1/2 C. flour v
- 1/2 tsp. salt
- 3 tsp. baking powder
- 1 tsp. baking soda
Mix all together to form cookie dough. May add more flour, up to another 1/2 cup, but dough should not be too dry. A slightly sticky texture produces a softer cookie. Chill dough.
Roll out approximately 1/3 of dough at a time on floured surface, preferably a pastry cloth, and with a stockinette on rolling pin. Roll dough to thickness of 1/4 to 3/8 inch. Dip cookie cutter in flour before cutting out each cookie. Use only enough flour to allow handling of dough. May gently re-roll or press scraps together to use all the dough. Place on ungreased cookie sheet. Bake at 420° until set, but barely beginning to turn a light brown. Start with baking one test cookie and watch to see what length of time is needed for the oven being used.
Frost with decorator icing:
- 1 Ib. powdered sugar (4 C.) sifted
- 1 egg white
- 2/3 C. Crisco
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2-4 Tbs. water (less is better for humid summer weather or when shaping elaborate flowers).
Beat ingredients thoroughly in electric mixer. Divide, into portions and add desired food colors for frosting and decorating.
