Christmas time in my family means one very important thing: Sugar Cookies! Not just any sugar cookies, but Ethel's Sugar Cookies found in the Betty Crocker's Cooky Book; and while it might not be a family recipe per se, it definitely has become synonymous with my mom's baking.
This past October, I did some seasonal work as a decorator with Nadler's Bakery in San Antonio, who are known for their Deco Cookies, and it occurred to me that we didn't have to be a "Sugar Cookie Only During Christmas" family, but we could have them year round!
A few days ago, I decided that it was time to put that idea into motion! Below is the recipe for my mom's (aka Ethel's) sugar cookies.
Ethel's Sugar Cookies
3/4 cup shortening
Makes about 4 doz. cookies.
Ingredients:
3/4 cup shortening1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
Directions:
Mix shortening, sugar, eggs, and vanilla thoroughly.
Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt together, blend in.
Chill at least 1 hr. (We usually leave it in overnight. It can also be held for a few days.)
Heat oven to 400. Roll dough 1/4" thick on a flour piece of parchment paper roughly the same size as a cookie sheet.
Cut with your choice of cookie cutter.
Drag onto your baking sheet.
Bake 6 to 8 min., or until cookies are a delicate golden color. Place on cooling rack until completely cooled.
To Decorate:
I choose to decorate shamrocks in honor of St. Patrick's Day!
For the Icing:
Take powdered sugar & add just enough milk to thin it out. Add whatever food coloring you'd like. I choose green. Let it dry completely.
To Make the Royal Icing:
Take powdered sugar and add just enough eye whites to thin it out, but still make it thick enough to pipe. Add whatever food coloring you'd like. Once again I choose green, but these time a little darker green so it would stand out against the icing.
Here the cookies are with another St. Patty's Day project: Chocolate Chip Shamrock Bars.
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