Foundation Sugar Cookies
|Shortening||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||3 , beaten|
|Cake flour||5 1⁄2 Cup (88 tbs)|
|Baking powder||3 Teaspoon|
Cream shortening, add sugar gradually and cream well.
Add milk and vanilla to beaten eggs.
Sift all dry ingredients together and add alternately with liquid ingredients to creamed mixture Chill.
Roll out small portions of dough at a time to 1/4 inch thickness on a floured pastry cloth Keep remaining dough in the refrigerator and save all scraps after cutting for the final rolling so that the dough does not become overworked.
Bake in a moderate oven (375Â°F.) 15 minutes Makes 168 cookies 2 inch diameter.
CINNAMONâ€”Sprinkle cinnamon and sugar over the top of the unbaked cutouts.
CARAWAYâ€”Sprinkle tops of the unbaked cutouts with caraway seed and sugar.
COCONUTâ€”Add 1 cup shredded coconut to the foundation dough.
JELLYâ€”Place teaspoon of tart jelly on top of unbaked cutouts.
For a fancier cookie, roll the dough very thin and cut with a round cutter.
Place jelly on top of 1 cookie and cover with a second cookie from which a tiny round center has been cut.
LEMONâ€”Add to dough 2 teaspoons lemon extract, omit vanilla.
Decorate unbaked cutouts with bits of candied cherry and lemon peel.
SPICEâ€”Add to dough 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves.
Sprinkle with sugar before baking.