It is very cold here today in Wisconsin and that always makes me think of warm days in the bakery making loads of cookies. I am sure I’ve said it before but making cookies was my favorite thing to do there. Making up new recipes felt a little like magic. I thought I would share one of those recipes with you today.
This is for a cutout sugar cookie that was a staple for us. We would decorate them, fill them with fruit filling or just sprinkle them with a bit of sugar for an old fashioned sugar cookie. My mouth still waters for these. Enjoy!
- 1# 4oz. Granulated Sugar
- 4 oz. Butter, Softened
- 11 oz. Shortening
- 1/2 oz. Vanilla
- 1/4 oz. Butter Vanilla Powder*
- 1/4 oz. Salt
- 8 oz. Eggs
- 1# 15 oz. Cake Flour
- 1/2 oz. Baking Powder
*You may need to do some hunting for this item but it is well worth it. It will give an undefinable richness to your doughs and cookies. I used to be able to get it by the bucketful but here in the real world, I have had to buy vanilla powder and butter powder and mix them to the right taste. There is also an emulation I found on amazon but I haven’t tried it. I love this company so I am sure it would be delicious.
- Cream your sugar, butter and shortening together until very light and fluffy. 3-5 minutes
- Add the vanilla, butter vanilla powder, salt and eggs. Mix those together another 3 minutes until pale yellow and fluffy.
- Lightly sift together the cake flour and baking powder and add into the bowl in 3 sections so you don’t get it all over your kitchen. The dough should be very soft but not stick to your finger if you press it lightly.
- Press the dough into a jelly roll pan or a cookie sheet pan. Put into fridge for 1 hour or until the dough is chilled through. You can leave this dough in the fridge overnight or longer but I would recommend taking it out, cutting it into sections and wrapping it in plastic if your not going to use it right away.
- When you take the dough out of the fridge to roll out, preheat your oven to 365.
- Roll dough to desired thickness and set on a cookie sheet lined with parchment paper. Bake for 10-12 minutes or until cookie is lightly browned on bottom and edges.
- Some variations on this dough: sprinkle with sugar on your last pass of the rolling out to give it an old fashioned sparkle, cut dough into circles, fill with desired fruit filling and fold over or even, like the photo, use a fun cookie stamp! You may want to chill the stamped cookie before you bake it just to make sure the lines stay crisp.