Sugar Cookies

sugar cookies
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/15622-sugar-cookies-christmas-relish.jpg?w=150
  • Yield: 2 dozen
  • Prep: 20 mins
  • Cook: 8 mins

Ingredients

Cookies:
1/3cup butter, room temperature
1/3cup shortening
3/4cup granulated sugar
1teaspoon baking powder
1/4teaspoon salt
1-- egg
1tablespoon milk
1teaspoon vanilla extract
1/2teaspoon almond extract
1teaspoon finely grated orange rind
1teaspoon finely grated lemon rind
2cups all-purpose flour
Buttercream Frosting:
3/4cup shortening
1/4cup butter, room temperature
1teaspoon vanilla extract
1 1/2pounds powdered sugar
3 to 5tablespoons milk, depending on consistency desired
-- Food coloring
-- Sanding sugars

Instructions

  1. Preheat oven to 375F.
  2. Place butter and shortening in a large mixing bowl. Beat with a mixer at medium-high speed 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, extracts, and orange and lemon rinds until combined. Add flour, a little at a time, beating well after each addition. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Wrap in plastic wrap and refrigerate about 30 minutes or freeze for later use.
  3. Roll one portion of dough on a lightly floured surface to 1/4 inch thick. Using a 4 1/2- to 6-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased baking sheet.
  4. Bake 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool.  Repeat with remaining portion of dough. Makes about 2 dozen cookies.
  5. To prepare frosting, combine shortening and butter in a mixing bowl. Beat with a mixer at medium speed until smooth and creamy. Add vanilla. Add powdered sugar, 2 cups at a time, alternating with 1 tablespoon milk until you achieve desired consistency. Add food coloring 1 drop at a time until desired tint is reached. When cookies are cooled, spread or pipe frosting on tops and decorate with sanding sugars. Freeze extra frosting for later use. Store cookies between layers of wax paper in an air-tight container.

Recipe by Whitney Kemp.

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