Classic Sugar Cookies
approx. 6 dozen cookies / 2 1/2 cups icing
- 4 cups sifted all-purpose flour (sift flour before measuring)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons (1 1/2 sticks) butter or margarine, softened
- 1 1/2 cups C&H® Granulated Sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 4 cups C&H® Confectioners Sugar
- 1/2 cup vegetable shortening
- 1/4 cup water
- 1 teaspoon extract or flavoring (optional)
- food coloring (optional)
Preheat oven to 350°F. Sift together flour, baking powder and salt; set aside.
In large bowl, beat softened butter with sugar until fluffy. Add eggs and vanilla; beat well. Stir in dry ingredients, 1/3 at a time, until all is incorporated for smooth, stiff dough. If dough appears dry, use hands to gently knead to evenly distribute butter.
Using waxed paper lightly dusted with confectioners' sugar, roll out a portion of the dough into a 1/4-inch thick rectangle. Press cookie cutter of desired shape(s) into dough. Trim away excess dough. Gently lift cut-out cookies from waxed paper; place on greased cookie sheets. Repeat rolling, cutting until all dough is used.
Bake 10 minutes, or until cookies are firm and light golden brown. Remove from cookie sheet; allow to cool completely before decorating.
In large bowl, beat all ingredients at medium speed 8 to 10 minutes. Divide icing into separate containers; add colors of choice and stir. Keep icing covered to prevent drying. Store in refrigerator.
This dough is very easy to work with and does not require refrigeration before rolling. It can be stored in refrigerator for several days; allow to come to room temperature before rolling.