3 1/4 c All-purpose flour 2 tb Milk
1 1/2 c Sugar 1 ts Vanilla extract
2/3 c Shortening 1/2 ts Salt
2 Eggs 1 Egg white*
2 1/2 ts Double-acting baking powder
TOPPING
Finely chopped nuts or Granulated sugar
* slightly beaten with 1 Tablespoon water
Let your children pick out their favorite cookie cutters for these sweet
sugar cookies.
ln a large bowl, measure all ingredients except egg white and topping.
With mixer at medium speed, beat until well mixed scraping sides of bowl.
Mixture will be crumbly.
Shape dough into ball and wrap with waxed paper; refrigerate for 2 to 3
hours until easy to handle.
When ready to start baking, preheat oven to 400? and lightly grease cookie
sheets.
On lightly floured surface, roll half of dough at a time, keeping rest
refrigerated. For crisp cookies, roll dough paper- thin. For softer cookies
roll out dough 1/8 to 1/4-inch thick.
With floured cookie cutters, cut dough into various shapes Reroll dough
trimmings and continue to cut shapes.
Place cookies 1/2-inch apart on cookie sheets. To glaze, brush tops of
cookies with the beaten egg white and water mixture Sprinkle cookies with
finely chopped nuts or granulated sugar.
Bake for 8 minutes at 400? or until very light brown. Remove cookies to
rack; cool completely.
Yield: 5 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by
The American Cooking Guild), Fairview, NJ.
Randy Shearer
Yields
1 servings