Christmas is just three days away and I have been in the full swing of holiday preparations. One absolute must have cookie for me this time of year is the cut out sugar cookie. Frosted, iced, or doused with sprinkles I can’t seem to resist indulging in a few.
This year I used a recipe that Matthew’s mother gave me and uses quite often for the holidays. She mentioned it comes from a county fair winner in the Northland. It is a soft and cakey cookie with subtle hints of butter and vanilla. It reminds me of a cross between a loft house style cookie, and a classic cut out sugar cookie. They are quite delicious and most importantly they keep their shape while baking which is a must when making cut outs.
Ingredients: ( yields about 2 1/2 dozen depending on shape and thickness )
- 1 cup of sugar
- 1/2 cup of unsalted butter, room temperature
- 1/2 cup of vegetable shortening
- 2 eggs, room temperature
- 3 tablespoons of greek yogurt (or sour cream)
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 3 cups of all -purpose flour
In the mixer I creamed together 1 cup of sugar, 1/2 of a cup of shortening, and 1/2 of a cup of butter. I creamed until fluffy.
To the butter mixture I added 2 eggs and 1 teaspoon of vanilla extract. I mixed until combined. I added the greek yogurt and baking soda mixture and mixed until incorporated.
Then I mixed in 3 cups of flour and 1/4 of a teaspoon of salt and mixed until just combined. I made sure not to over mix.
I divided the dough into four equal parts and wrapped each part in plastic wrap. The dough will be a bit sticky. Then I refrigerated the dough for 1 hour.
With 30 minutes left on the chill time I preheated the oven with the bread stone to 350 degrees.
Then I removed one quarter of the dough at a time and rolled it out onto a lightly floured surface about 1/4 inch thick. I used my cookie cutters to cut out the desired shapes.
I carefully spaced the cut out cookies onto the bread stone and baked them for 8 -12 minutes depending on the shape and thickness. I made sure to keep a close eye on the cookies. Then I let the cookies cool for 5 minutes before transferring them to the cooling rack to fully cool.
Once the cookies were fully cooled it was time to start the icing and get to decorating!
Source: Bake at 350
- 4 tablespoons of meringue powder
- scant 1/2 cup of water
- 1 pound of powdered sugar, sifted
- 1 teaspoon of light corn syrup
- a few drops of clear vanilla extract (optional)