This one is a crowd pleaser for the kids AND adults! We have a really special family recipe for our sugar cookies that I'm excited to share with you. It comes from a Betty Crocker recipe book that my mom was given as a child, and she first learned how to bake using those recipes. She loved the sugar cookie recipe in particular because they're not overly sugary, and they keep their shape really well. We've used it every year for our Christmas cookies, and now I've adopted it all year round for different occasions! I've made Wild Thing crowns, Mickey Mouse cookies, shamrock cookies, and now some Easter cookies. Here's the recipe so you can try it yourself:
Mix thoroughly in a bowl:
1/3 cup sugar
1/3 cup soft shortening
2/3 cup honey
1 egg
1 tsp vanilla
Stir together in another bowl:
2 3/4 cups flour
1 teaspoon soda
1 teaspoon salt
Mix these dry ingredients into shortening mixture. Chill dough 1 hour.
Heat oven to 375 degrees. Lightly grease a baking sheet.
Divided chilled dough into 3 portions. (Place 2 portions of dough in refrigerator until ready to use.)
On a lightly floured board, roll out dough with floured rolling pin. Roll to 1/4-inch thickness. (For easiest rolling, use a lightly floured cloth-covered board and rolling pin.) Cut into different shapes. Place on prepared baking sheet. Bake 6-9 minutes. Let cookies cool about 2 minutes on baking sheet, then cool on a wire rack.
Aaron loves cutting out the shapes with me as a fun afternoon project! Once they were baked, we had so much fun with a cookie decorating party! I bought two containers of icing and split each in half. I colored each with food coloring to have four colors ready for them in icing bags (or Ziploc bags with a hole cut in one corner since I ran out!). I bought two kinds of Easter sprinkles and then pulled out anything else I had that matched. They absolutely loved it, and we were able to decorate cookies two days in a row to keep them busy!
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