This cut-out sugar cookie recipe was sent to me by my baking buddy, Linda. Linda’s used it for years, and now I can say that I have too! The recipe’s from an old publication called “Everyone Likes Cookies” put out by New York’s Rochester Gas and Electric Home Service Department in (we suspect) the early ’60s. The cookies are not too sweet, very light, very brown, and the perfect vehicle for holding lots of frosting.
This recipe is perfect for any holiday requiring cut-out sugar cookies. The ones in the first photo are heart shaped cut-outs with red royal icing which I made for one of Fuzzy’s old school parties. Below are a couple of stars. As you can see, the cookies hold their shape pretty well so the stars have nice and sharp points.
Cut-Out Sugar Cookie Recipe with Shortening
Update: I still really like this recipe. The cookies don’t have a buttery flavor, but the shortening (I use the non-hydrogenated type these days) gives them a crisp, snappy texture. Since the shortening doesn’t have much flavor, I often add a little more vanilla than the recipe calls for along with a dash of almond extract.
An Old Cut-Out Sugar Cookie Recipe
- 1 cup shortening
- 4 cups all purpose flour (460 grams)
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sugar (200 grams)
- 1/4 cup whole milk or reduced fat milk with a teaspoon of cream mixed in
- 1 teaspoon vanilla plus a little almond extract if desired
- 1 teaspoon baking soda
- Preheat the oven to 400 degrees F. Have ready two baking sheets lined with parchment paper.
- In a large bowl, cut the shortening into the flour. I did this by hand, but you could probably use a food processor. Add the salt and stir well.
- Combine the eggs and sugar in a second bowl and beat well – I did this with a hand-held mixer.
- Combine the milk, vanilla and baking soda in a small cup.
- Add the egg mixture and the milk mixture to the flour mixture and stir until it’s all blended and you have a dough. At this point I chilled mine for about half an hour, but the recipe doesn’t say you have to.
- On a floured surface, roll a half or a quarter (I never roll it all at once) into a ¼ inch thick slab and cut out shapes. Bake for 8-12 minutes or until your cookies are golden brown (these get quite brown) and appear set. Remove from baking sheet and let cool completely.
- Ice with royal frosting or butter cream.