MAKES: 52 cookies TESTED BY: Juli H.
TASTING COMMENTS:
We tasted these side by side with a recipe from a 1960s edition of the New Cook Book made with all shortening. Everyone liked this one better—the cookies had a fuller flavor—but there were varying opinions on how done we liked our sugar cookies.—JH
prep 40 minutes chill 1 hour bake 7 minutes per batch at 375°F
Baking powder is a mixture of baking soda and the exact amount of acid—such as cream of tartar—needed to activate it. If you want to make your own, for each 1 tsp. baking powder, substitute a combination of ½ tsp. cream of tartar and ¼ tsp. baking soda.
1. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill 30 minutes or until easy to handle.
2. Preheat oven to 375°F. On a lightly floured surface roll out half the dough at a time to ⅛- to ¼-inch thickness. Using 2½-inch cookie cutters, cut dough into desired shapes. (Dip cutters in flour to prevent sticking.) Place cutouts 1 inch apart on ungreased cookie sheets. Repeat with the remaining dough.
3. Bake 7 to 10 minutes or until edges are firm and bottoms are very light brown. Transfer cookies to a wire rack; let cool. If desired, frost cookies. Let stand until icing is set.
To store Layer uniced cookies between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.
Per serving 74 cal., 4 g fat (2 g sat. fat), 15 mg chol., 59 mg sodium, 10 g carb., 0 g fiber, 4 g sugars, 1 g pro.
Powdered Sugar Icing In a bowl combine 1½ cups powdered sugar, ¼ tsp. vanilla or almond extract, and enough milk (3 to 4 tsp. total) to make drizzling consistency.
Creamy White Frosting In a large bowl beat 1 cup shortening, 1½ tsp. vanilla, and, if desired, ½ tsp. almond extract on medium 30 seconds. Gradually add 2 cups powdered sugar, beating well. Beat in 2 Tbsp. milk. Gradually beat in 2 cups powdered sugar and 1 to 2 Tbsp. milk to reach spreading consistency.
Chocolate Cutouts Prepare Sugar Cookie Cutouts as directed, except substitute ⅓ cup unsweetened cocoa powder or unsweetened dark Dutch-process cocoa powder for ⅓ cup of the flour.
Citrus Cutouts Prepare Sugar Cookie Cutouts as directed, except beat in 2 tsp. lemon or orange zest with the egg and substitute lemon juice or orange juice for the milk.
Nutty Cutouts Prepare Sugar Cookie Cutouts as directed, except add ⅓ cup finely chopped toasted pecans or walnuts (see tip) with the flour.
Peppermint Cutouts Prepare as directed, except substitute 1 tsp. peppermint extract for the vanilla and add ¼ cup finely crushed striped round peppermint candies with the flour.
Spice Cutouts Prepare Sugar Cookie Cutouts as directed, except add 1 to 2 tsp. apple pie spice or pumpkin pie spice with the sugar. If desired, substitute eggnog for the milk.