Cut-Out Cookies

While this may be a little late for Christmas, you can use the recipe with any shape of cookie cutters, and they will still be amazing. I've tried lots of different cut-out cookie recipes  but had never found one that didn't taste too bland or dry. So I sent out a plea on Facebook and received a few different recipes. After a couple fails (I wonder if I'm just too picky?), we found a winner! Thanks to a friend sharing a family recipe, I now have an amazing cut-out recipe! Soft, fluffy, and not too dry. Sadly I never got a shot of the finished cookies, but trust me when I say they looked and tasted perfect!

Mix to crumbs in mixer:
1 cups Crisco
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt

In a separate bowl, mix together and add to flour mixture:
2 eggs
4 Tbsp milk
1 tsp vanilla
1 cups sugar

Chill in covered bowl in refrigerator at least two hours.

Sprinkle counter and rolling pin with flour, roll to desired thickness, and get to work with those cookie cutters. Place cookies on lightly greased cookie sheet. Bake at 375 for 8 - 10 minutes. (Don't wait for them to turn brown to take them out - you'll end up with crunchy cookies.) Let cool on the baking sheet a couple minutes before transferring to cooling rack.

Confession: I NEVER make icing. I always use Pillsbury vanilla to frost my sugar cookies. Recipes for icing always say "4-6 cups powdered sugar" and I just about pass out when I can't measure something perfectly. And in the past, when I have actually tried, it has never tasted quite as good as Pillsbury. Apparently, they know exactly how much powdered sugar goes into icing, but I guess they're not telling!