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12 cups
all-purpose flour
6 cups granulated sugar
2 tablespoons baking powder
1 tablespoon salt
4 cups vegetable shortening
In a
large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut in
the shortening until
the mixture resembles fine crumbs. Seal in an air-tight
storage bag or container for up to 6 weeks at
room temperature. For prolonged
storage, place in freezer. Makes about 23 cups of Cookie Mix.
Follow the
directions below for the actual cookies.
2 cups
of sugar cookie mix (see previous recipe)
1 large egg
½ teaspoon vanilla
Combine
all of the ingredients. Add a bit extra flour if needed. Dough should be
smooth. Roll dough
on a floured board to about 1/8 inch thickness. Cut with your
choice of 2” cookie cutters. Place cut
outs on ungreased cookie sheet. Bake in
375° F oven for about 8 minutes or until light brown around
the edges. Remove
cookies from sheet & cool on a wire rack. Eat them as they are or decorate with
icing (see recipe below) if desired. Makes 2 to 3 dozen cookies (depending on
size).
For
other flavors, substitute vanilla with other extracts such as Anise, Almond,
Orange Zest. You can
further vary this recipe by adding ¼ to ½ cup of finely
chopped almonds, walnuts, pecans, hazelnuts
or even maraschino cherries. Enjoy!
2 egg
whites
½ teaspoon Cream of Tartar
2 teaspoons water
2 ½ to 3 cups sifted powdered sugar
Beat
egg whites, cream of tartar and water until frothy. Gradually add powdered
sugar. Beat until
mixture holds soft peaks. Tint as desired with food
coloring, dividing the icing mixture for more
than one color.
After applying to cookies, sprinkle with colored sugars, non periels or sprinkles as desired.
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