Christmas Sugar Cookies

This is the recipe the Coakley sibs grew up making and eating every Christmas.

It’s that chilled dough that gets rolled out and cut in so many shapes, then sprinkled with colored sugars and festooned with silver balls, M&M’s, red hots and other like goodies. You can even paint them up with a glaze of egg yolk and food dye before baking or confectionary sugar with food dye (and few drops of water) when warm from the oven.

Cream together:
¾ cup shortening (or butter)
1 cup sugar

then Mix in :
2 eggs
1 teaspoon vanilla

after sifting together blend in:
2 ½ cup flour
1 teaspoon baking powder
1 teaspoon salt

Shape in to log and Refrigerate at least 1 hour
Roll out about 1/8 inch thick on a lightly floured surface.
Cut and decorate on pan. Bake 8 to 10 minutes till lightly brown on the bottoms. Oven temp 400 degrees F.

Note: I often make a double batch of this. A single batch yields me about 30 to 40 cookies, but this depends on thickness and size of cookies. I usually break this into 3 or 4 logs and only take one log out to work at a time. Its great to make this dough a day or 2 ahead of time before the “fun part”. You can gather up the scrapes after cutting and roll this “used” dough again. If it gets too soft, just put in back in the frig as you work another piece of dough. Baking parchment paper is great for reusing and reusing on the kind of project.


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