Friday, December 20, 2013

Christmas Sugar Cookies...


 

As I was finishing up all of my baking, I needed one more type of cookie to add to the mix.

I decided on my great-grandma Berry's sugar cookie recipe. Honestly, I didn't want to roll the dough out and cut-out shapes, so I adjusted the recipe a bit. I only had butter shortening in the pantry, as the recipe originally calls for vegetable shortening.

Also, I decided on using a mixer, instead of my food processor, to cut in the shortening and cold water. Doing this allowed for the cookie dough to be fluffier. The result...

... amazingly light sugar cookies!

I mean, the original recipe is fabulous as is, but I was tight on time. Aren't we all this time of year!?!

So, if you'd like an easy sugar cookie recipe, try this one!

P.S. They are the perfect cookie for Santa...


Christmas Sugar Cookies

  • 3 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Granulated Sugar
  • 1 Cup Butter Shortening
  • 2 Whole Eggs, Room Temperature
  • 1 Teaspoon Pure Vanilla Extract
  • 4 Tablespoons Cold Water
  • Christmas Nonpareils 
Preheat the oven to 375 degrees (F).

Line cookie sheets with parchment paper, for easy clean-up. Pour the nonpareils into a small prep bowl; set aside. 

In a small bowl, whisk together the flour, powder, soda, and salt to combine; set aside. In a large bowl, using a hand mixer, cream the sugar and shortening until creamy. Add the eggs one at a time, and mix until just combined; scrape down the sides of the bowl. Add the vanilla and mix. Finally, alternate adding the flour mixture and the cold water (one tablespoon at a time). Mix until just combined, scraping down the sides of the bowl. 

Roll about a tablespoon of the cookie dough into a 1-1/2 inch ball, then dip the top into the nonpareils. Place on the cookie sheet, nonpareil side up. Continue with this process, placing the cookies about 2 inches apart on the cookie sheet. Bake for 10 minutes, or until the cookies are done. Cool a few minutes  on the sheet, then move to cooling racks to cool completely. Makes about 40 cookies. Store in an airtight container. 

Enjoy!

I'm posting this over on I'm Lovin' It.

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