CHRISTMAS CUT OUTS
2012-12-22
about 100 2-inch cookies
1/2 cup shortening
1 cup sugar
1 egg
2 teaspoons baking powder
2 1/2 cups cake flour
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
Cream shortening well. Add sugar and egg and blend together. Sift baking
powder, flour and salt together and add to creamed mixture alternately with
the
milk. Stir in vanilla. Check dough consistency; if dough is too dry, add a
tablespoon more of milk at a time; if dough is too sticky, add a tablespoon
more of flour at a time, until the dough is of a workable consistency. Try
to use as little flour as possible to avoid tough cookies.
Refrigerate for several hours or overnight.
Roll out to a 1/16-inch thickness on a pastry cloth, silicone sheet or
parchment paper.
Cut into desired shapes. Brush with egg white, decorate and bake at 350°F
for 10-12 minutes.
Makes about 100 2-inch cookies.
Submitted by: CM
2012-12-22
about 100 2-inch cookies
1/2 cup shortening
1 cup sugar
1 egg
2 teaspoons baking powder
2 1/2 cups cake flour
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
Cream shortening well. Add sugar and egg and blend together. Sift baking
powder, flour and salt together and add to creamed mixture alternately with
the
milk. Stir in vanilla. Check dough consistency; if dough is too dry, add a
tablespoon more of milk at a time; if dough is too sticky, add a tablespoon
more of flour at a time, until the dough is of a workable consistency. Try
to use as little flour as possible to avoid tough cookies.
Refrigerate for several hours or overnight.
Roll out to a 1/16-inch thickness on a pastry cloth, silicone sheet or
parchment paper.
Cut into desired shapes. Brush with egg white, decorate and bake at 350°F
for 10-12 minutes.
Makes about 100 2-inch cookies.
Submitted by: CM
