FACT: I love to bake! Cookies, pies, cakes, dessert bars, etc. if it's yummy and loaded with things that you just shouldn't eat on regular basis then I want to bake it!
CONFESSION: Even though I love to bake I HATE making the cut-out cookies that you see everywhere from now until the holidays are over. I have never had good luck rolling out the dough after it's been refrigerated. No matter what you say, I find it difficult. Best when done as cool as possible, refrigerate for 3 hours or overnight or 2 days, let it warm a little but not to room temperature, use flour, use wax paper, etc. I've tried it all and just came to the conclusion that I stink at it and just don't enjoy it at all. The sticky mess and overworked sub-par cookies I'd end up with just weren't my cup of tea. This much to the disappointment of my boys who love to bake too and LOVE to decorate...
TIP: I'm going to start this section by stating that I am no longer talking to you if you knew of this trick already and did not share it with me! I found this tip on-line, desperately searching for a way to make this work so my boys could have some fun, and it is one of the best tips I've found in quite a while. After you make the dough roll it out BEFORE you refrigerate it that way when you are ready to make cookies all you have to do is throw on a
little flour so the cookie cutters don't stick and you're good to go! I threw my wad of dough onto a parchment lined cookie sheet, patted it down with my hands, put another piece of parchment on top, rolled out the dough and finally to make sure it was even, I took another cookie sheet and pressed it on top. What a great idea! I am actually excited about this holiday delight and can't wait until Noah gets home to share the news.
THE RECIPE:
1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Early in the day or the day before:In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick. With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.
Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.
*I've found that if you want "sturdy and tasty" cookies you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty.