The best delicious Sugar And Spice Cut Out Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sugar And Spice Cut Out Cookies recipe today!
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COOKIE MIX
-FULL BATCH (21 CP MIX-
10 c All purpose flour (note 1)
7 1/2 c Granulated sugar
4 tb Baking powder
4 1/2 ts Salt
3 1/2 c Shortening; margarine or
-butter (note 2 & 3)
-HALF BATCH (10 CP MIX-
5 c All purpose flour (note 1)
3 3/4 c Granulated sugar
2 tb Baking powder
2 1/4 ts Salt
1 1/2 c Plus
2 tb Shortening; margarine or
-butter (note 2 & 3)
COOKIES
4 c Cookie mix above
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Allspice
1/2 ts Ground cloves
1 tb White vinegar
1 lg Egg; beaten
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Tue, 12 Oct 1993 20:19:11 GMT
These cookies are pretty easy to make and don’t take much time to cook.
They are perfect for decorating at holiday time or just plain all year
round.
This recipe makes *LOTS* of cookies. There are two steps to the process.
First, make a basic cookie mix. This will keep for a long time in the
refrigerator. The cookies are made by taking 4cups of the mix at a time
and adding spices and eggs.
This recipe came off the side of a Domino sugar bag. When I was a child,
Mom always used to to make these cutout cookies before Christmas and then
we would frost them with my Grandmothers.
Note 1: Don’t use unbleached, cake, or self-rising flour.
Note 2: If you choose margarine, don’t use whipped or soft type
Note 3: If you choose butter, use regular salted butter only
Note 4: Have all ingredients at room temperature COOKIE MIX:
1. Mix flour, sugar, salt, and baking powder together until well blended.
2. Add margarine, butter, or shortening. Use hands and work into dry
ingredients until mixture resembles coarse cornmeal. (I usually use a
pastry knife to blend the butter)
3. Store in air tight container in refrigerator until ready to use.
4. To use have it at room temp. COOKIES:
Blend mix, spices, vinegar, and egg together thoroughly. If too soft to
roll out, shape on wax paper into an oval about 1/2 inch thick. Slip into
plastic bag, close tightly, and chill for an hour. (If chilled longer,
remove from refrigerator 1/2 hour before rolling.) Roll 1/2 of the dough at
a time. Roll dough out 1/8 of an inch thick. Cut desired shapes and
transfer to greased baking sheets. Bake at 375 for about 6 minutes. Do NOT
brown. Cool one minute and then remove to rack. Store airtight.
Eat plain or decorate with frosting, candies, sprinkles, etc.
Yield: 80-100 cookies depending on cutter size.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
MAKES A BUNCH!!!
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
250 Servings
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