Pioneer Sugar Cookies
"Can use 1/3 cup shortening 1/3 cup butter 1/3 cup lard instead of just butter From meta givens they said lard makes recipe a keeper"
- Serving Size: 1 (42.2 g)
- Calories 136.6
- Total Fat - 6.7 g
- Saturated Fat - 3.7 g
- Cholesterol - 58.9 mg
- Sodium - 145.3 mg
- Total Carbohydrate - 16.6 g
- Dietary Fiber - 1.3 g
- Sugars - 7.6 g
- Protein - 3.5 g
- Calcium - 27 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Grease baking sheet lightly.
Start oven 10 minutes before baking
Set to hot (450 degrees F.)
Use a 3-qt mixing bowl and mix with a wooden spoon.
Sift flour, measure, resift 4 times with the dry ingredients.
Cream butter or combination of shortenings until smooth
Add sugar gradually, creaming well.
Stir in vanilla, then beat in eggs until fluffy.
Add flour mixture alternately with cream in 2 or 3 portions, mixing until smooth after each.
Scrape off spoon, remove.
Cover bowl and chill in refrigerator an hour or so to firm dough for easier rolling.
Remove 1/3 of dough at a time.
Roll out on a slightly floured pastry cloth with stockinet-covered rolling pin 1/4-inch thick.
Cut out with a 3 1/2-inch cutter.
Place on a prepared baking sheet. Sprinkle with sugar, if desired.
Bake 9 to 10 minutes.
Remove at once to cake rack to cool. Store in a tight-covered cookie jar or box with waxed paper between layers.
No special items needed.