Classic Sugar Cookies
Kimberly Woolf
ingredients
- 1 cup Crisco® Butter Shortening
- OR 1 stick Crisco® Butter Shortening Sticks
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 tablespoons milk
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 4 cups Pillsbury BEST® All Purpose Flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon salt
- Colored sugar and decors (optional)
directions
- 1
COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
- 2
COMBINE flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended. Chill 1 hour.
- 3
HEAT oven to 350°F.
- 4
ROLL out 1/3 of dough at a time to about 1/4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.
- 5
BAKE 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.
Source: Kimberly Woolf
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