1½ c. flour
¾ c. granulated sugar
1/3 c. shortening
1 egg
1 ¼ t. baking powder
1 T. milk
½ t. vanilla
¼ t. salt
 

In large bowl, using an electric mixer, mix all ingredients together at medium speed, until well mixed.  Occasionally, use a rubber spatula to scrape bowl.

With hands, shape dough into a ball, place in a plastic zip lock bag or covered bowl and place in refrigerator for at least 1 hour (can be refrigerated overnight).

When ready to bake cookies:  Preheat Oven to 400O F.
Roll out ½ the dough at a time.  (For crisp cookies --roll out paper thin, for soft cookies -- roll out ¼ inches thick.)

Cut out cookies using cookie cutters.  Use a metal (or plastic) spatula to lift cookies off counter and place cookies ½ inch apart on cookie sheets.
Reroll trimmings and cut out cookies, repeat with rest of dough. 

Bake 8 minutes or until very light brown, remove from cookie sheet using metal spatula and place on cooling racks to cool.

Yields:  about 2-3 dozen cookies
 
 

Printer Friendly Copy
 

Created by Jo Black © April 2010