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Cut Out Cookie Hearts

An Old Cut-Out Sugar Cookie Recipe

A cut-out sugar cookie recipe. This recipe is an old one and for whatever reason, it calls for a 400 degree oven. Using a 400 degree oven means you have to keep a close eye on the cookies, but they do come out nice and crispy if you pull them at just the right moment. If your oven runs a little hot or if you want to bake at a more leisurely temp, 375 works well.
Course Dessert
Cuisine American
Keyword sugar cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 40
Author Cookie Madness


  • 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.


Yield will vary, but a half batch gave me about 20 2-inch hearts.
Linda has made this recipe with various ratios of shortening to butter and believes that the all-shortening version gives the best texture. If you like the flavor of Butter Flavored Crisco, you could try using that, but I thought the vanilla and almond were flavorful enough and didn't miss the butter flavor. Besides, you could put a lot of butter in the frosting. These cookies really do need a frosting of some sort.