These easy and versatile cookies are a favorite during the holiday season and also work throughout the year. One alternative is to use a biscuit cutter to make round cookies and spread with jam or chocolate for sandwich cookies. Note the dough needs one hour for chilling before rolling and baking.
Servings: 24 cookies
Fresh
2 eggs
2 Tbsp. milk
Pantry
1 cup soft shortening
½ cup granulated sugar
½ cup brown sugar
1 Tbsp. vanilla extract
2-¾ cups all-purpose flour
½ tsp. baking soda
1 tsp. salt
Make dough
Cream shortening and sugars. Add eggs and vanilla and mix well. Stir in remaining ingredients. Mix thoroughly with hands.
Form cookies
Press and mold dough into long, smooth roll 2-½-inch in diameter. Wrap roll in wax paper and chill in refrigerator until stiff, approximately 4 hours.
Bake cookies
Preheat the oven to 375 degrees-F. With a sharp, thin knife, slice into circles 1/2-inch to 1/2-inch thick. Alternatively, roll dough on lightly floured surface and cut into shapes with cookie cutters. Bake for 6 to 8 minutes. Transfer cookies to cooling racks and let cool completely.
Serve
Decorate as desired and serve.
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