Just popping in with a quick post today in case you have yet to make and decorate sugar cookies this year, and still have plans to.
This is something I only do at Christmas because rolling dough makes me crazy and I never have shortening, which my mom’s (obviously delicious) recipe calls for. This year, we made cookies with friends and I tried a new recipe since (obviously) I didn’t have shortening when we decided to do this.
I don’t imagine I’ll ever be trying another sugar cookie recipe again, and so I feel pretty strongly that you all need this recipe in your life if you’re into these things. Please care about sugar cookie cut-outs as much as I do?
These are the perfect soft, chewy, crisp-edged sugar cookie, with the all-important hint of almond extract present. They hold their shape beautifully after baking, and, best of all, you roll the dough before you chill it! Why have I never thought to try that?! No rolling a cold ball of dough, and it chills way faster since it’s all spread out.
Sally is a brilliant baker. Here is her perfect sugar cookie recipe that I will not even try to make my own, since it’s not getting any better than this. I’l just tell you to double the recipe the first time, they will disappear. I didn’t use her icing, but I’m sure it’s good too…let me know if you try it :)
Happy holiday baking!
I have to make 1 correction….my sugar cookies take a combination of butter and shortening. Definitely NO lard! So fun decorating cookies with kiddies :)
Haha, oops! Correction made…they are kind of the same thing in my mind :)
Shortening is vegetable based. Lard is animal fat. I wouldn’t want vegetarians to think they can’t eat my cookies :).