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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 30 |
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These are not ordinary sugar cookies. They can be individually decorated with fresh fruit such as blueberries, raspberries, peaches, strawberries, or sliced seedless grapes. Miniature chocolate chips, chopped pecans, canned mandarin oranges or jam and toasted sliced almonds can be great toppings. Read more . The variety is endless. It's a great recipe to get children involved. Betty Crocker's Best Of Baking. Ingredients:
2 cups sugar |
1 cup shortening |
3/4 cup margarine or butter, softened |
2 tsp. vanilla |
1 egg |
3 1/2 cups all-purpose flour |
1 tsp. baking powder |
1/4 tsp. salt |
cream cheese spread (recipe fllows) |
toppings listed in description above. |
Directions:
1. Heat oven to 375 degrees.
2. Mix sugar, shortening, margarine or butter, vanilla, and egg in a large bowl.
3. Stir in flour, baking powder and salt.
4. Roll half of dough at a time 1/4-inch thick on lightly floured surface.
5. Cut into 3-inch rounds.
6. Place 2-inches apart on ungreased cookie sheet.
7. Bake 10 to 12 minutes or until light brown.
8. Cool slightly; remove from cookie sheet.
9. Cool completely.
10. Prepare Cream Cheese Spread:
11. 1/2 cup Sugar
12. 1 tsp. Vanilla
13. 1 package (8 oz.) Cream Cheese, softened
14. Mix ingredients until smooth.
15. Spread about 2 tsp. over each cookie.
16. Arrange toppings on spread.
17. Refrigerate any remaining cookies.
18. *Tips for Rolled Cookies:
19. Roll only part of the chilled dough at a time, and keep the remainder refrigerated.
20. To prevent dough from sticking, sprinkle rolling surface with flour and rub flour onto rolling pin. Use only enough flour to prevent dough from sticking during rolling. Too much flour and rerolling the dough results in dry, tough cookies.
21. To ensure even baking, roll dough evenly to maintain uniform thickness. Rolling dough between two 15- or 18-inch rulers or wooden dowels or sticks of the correct height helps keep dough even.
22. Dip cookie cutter into flour or powdered sugar and shake off excess before each cut.
23. Cut cookies close together to avoid rerolling leftover dough (rerolled dough will be a little tougher.)
24. Use a wide metal spatula to lift cut dough to the cookie sheet to avoid streching the dough.
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