Classic Rolled Sugar Cookies
2/3 cup shortening
3/4 cup granulated sugar
1 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Thoroughly cream shortening, sugar and vanilla. Add egg and milk; beat until light and fluffy. Sift together dry ingredients; blend into creamed mixture. Divide dough in half. Cover and chill at least one hour.
On a lightly floured surface, roll to 1/8" thickness. Cut in desired shapes with cookie cutters. Bake on ungreased cookie sheet at 375 about 8 minutes. Watch for the edges to lightly brown and the center of the cookie to be no longer "shiny". Do not overbake. Cool slightly; remove cookies from pan to a wire rack to cool completely. Makes about 3 dozen cookies. (Depending on the size cookie cutter you use.)
Hints: I wrap the dough in waxed paper and put it is the fridge to chill. If I get sidetracked I take the wrapped bundles and put them in a ziplock bag and toss them in the freezer. Everyone needs cookie dough in the freezer.
I find it helps if you have a metal spatula which is flexible and very thin. It helps getting the raw cookies up off your counter and again off the warm cookie sheet.
Cookies may be sprinkled with colored sugars before baking for a classic look or frosted after baking (cool completely). The sprinkled cookies keep well in an airtight container for several days.
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