Cut-Out Cookies
Top 10 !!!!!!! This recipe comes from my Grandmother, Margaret Merkel. I remember decorating the cookies, while my mother and grandmother made them.
| 2 cups sugar 1 cup butter 4 eggs 1 tsp. soda in 1 tsp. vinegar 1 tsp. vanilla 1/2 tsp. salt 4-1/2 cups all-purpose flour Frosting or colored sugars |
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In a large mixing bowl, cream sugar and butter.
Add eggs, soda, dissolved in vinegar, vanilla and salt. Mix well.
Gradually add flour to creamed mixture. Batter will be stiff; using floured hands form a ball; wrap in wax paper and place in refrigerator at least 1 hour.
Cooled cookie batter makes cookies flaky and plumper.
Roll out 1/4 of cookie batter on a lightly floured surface to 1/8-inch thickness.
Cut with cookie cutters dipped in flour.
Place 1/2-inch apart on greased baking sheets.
Sprinkle with colored sugar and decorate.
Bake at 350 degrees for 8 - 10 minutes or until the edges just begin to brown.
Remove cookies immediately from pans on wire racks and cool completely before storing.
Repeat with remaining cookie batter.
Yield: about 13 dozen.
Note: After 8 minutes in oven reverse cookie sheets. This trick makes the cookies on the bottom brown evenly and makes the cookies crisper.
Frosting: Mix together 2 cups confectionery sugar, 3 Tb. evaporated milk, 1 tsp. vanilla. Divide into separate bowls; add different food colors and frost cooled un-decorated cookies.
JACQUELINE'S COOKBOOK