Recipe: Sugar Cookies

Sugar Cookies ⅓ cup butter or margarine, softened ⅓ cup shortening (or margarine) ¾ cup sugar 1 tsp baking powder pinch salt 1 egg 1 tsp vanilla extract 2 cups all-purpose flour Beat butter and

Sugar Cookies

  • ⅓ cup butter or margarine, softened
  • ⅓ cup shortening (or margarine)
  • ¾ cup sugar
  • 1 tsp baking powder
  • pinch salt
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  1. Beat butter and shortening thoroughly with an electric mixer or pastry cutter

  2. Add sugar, baking powder and a pinch of salt and mix until well combined

  3. Beat in egg and vanilla then as much flour as you can with the electric mixer

  4. Stir in the remaining flour

  5. Cover and chill for at least 1 hour

  6. Preheat oven to 190°C

  7. Split the dough in ½ and roll one half at a time

  8. Cut out with appropriately shaped cookie cutters

  9. Keep the piece you aren’t using in the fridge

  10. Bake on ungreased cookie sheets for about 7 to 8 minutes, until edges are firm and bottoms are lightly browned (don’t over cook)


Cookie Icing

This recipe should ice 36 cookies

  • 1 cup icing sugar
  • 2 tsp milk
  • 2 tsp light corn syrup
  • ¼ tsp almond extract (you can substitute with vanilla extract)
  • 3 drops food coloring` (colour of your choice)
  1. In a small bowl, stir together the confectioners’ sugar and milk until smooth

  2. Add the corn syrup and almond extract; mix well

  3. If icing is too thick, add more corn syrup

  4. Divide into separate bowls, and add food coloring to desired intensity

  5. Dip cookies or paint them with a brush

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