Wednesday, June 15, 2016

Sugar Cookies with Variations

Sugar Cookies and Variations

The original sugar cookie recipe is from BH&G cookbook.  I find it an easy to work with dough.  Why purchase sugar cookie dough to make variations when you've a perfectly good dough recipe of your own?  That was my theory so I took the recipe, tripled it and used it to make two more favorite cookies...This is a great all purpose sugar cookie dough.

3/4 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups flour, all purpose
1 tsp. baking powder
1 tsp. salt

Mix thoroughly shortening, sugar, eggs, and vanilla. Blend in flour,
baking powder and salt. Cover; chill at least 1 hour

Heat oven to 375F. Roll dough 1/8 inch thick on lightly floured
cloth-covered board. Cut into desired shapes. Place on ungreased
baking sheet. Bake 8-10 minutes or until very light brown.

One third becomes sugar cookies. These my daughter and niece will
cut out and decorate with sprinkles.

Snickerdoodles: One third is rolled into 1 inch balls and the balls
are rolled in a mixture of cinnamon and sugar. Bake 10-12 minutes at

Thumbprints: The last third is also rolled into 1 inch balls. The
balls are rolled into pre-sweetened shredded coconut. Once the balls
are placed on the cookie sheet, gently depress the center with your
thumb. Fill with 1/4 tsp. strawberry preserves. Bake 10-12 minutes,
at 350F, or until coconut is golden.

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