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LOCATION: Recipes >> Cookie Recipes >> Sugar and Spice Cut Out Cookies

Print this Recipe    Sugar and Spice Cut Out Cookies

These cookies are pretty easy to make and don't take much time
to cook. They are perfect for decorating at holiday time
or just plain all year round.

This recipe makes *LOTS* of cookies. There are two steps to
the process. First, make a basic cookie mix. This
will keep for a long time in the refrigerator. The cookies
are made by taking 4cups of the mix at a time and adding
spices and eggs.

(cookie mix) Dry ingredients

Full Batch Half Batch
| |
All Purpose Flour | 10 cups | 5 cups
Granulated Sugar | 7.5 cups | 3.75 cups
Baking Powder | 4 Tbs | 2Tbs
Salt | 4.5 tsp | 2.25 tsp
Shortening, | | 1.5 cups
Margarine, or | 3.5 cups | plus
Butter | | 2Tbs
Yield: | 21 cups | about 10 cups

Don't use unbleached, cake, or self-rising flour

If you choose margarine, don't use whipped or soft type.

If you choose butter, use regular salted butter only.

Have all ingredients at room temp.

Mix flour, sugar, salt, and baking powder together until well
blended. Add margarine, butter, or shortening. Use hands and work
into dry ingredients until mixture resembles coarse cornmeal.
Store in air tight container in refrigerator until ready to use.


4 cups cookie mix, room temperature
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1 TBS white vinegar
1 large egg beaten

Blend mix, spices, vinegar, and egg together thoroughly. If too
soft to roll out, shape on wax paper into an oval about 1/2 inch
thick. Slip into plastic bag, close tightly, and chill for an
hour. (If chilled longer, remove from refrigerator 1/2 hour before
rolling.) Roll 1/2 of the dough at a time. Roll dough out 1/8 of
an inch thick. Cut desired shapes and transfer to greased baking
sheets. Bake at 375 for about 6 minutes. Do NOT brown. Cool one
minute and then remove to rack. Store airtight.

Eat plain or decorate with frosting, candies, sprinkles, etc.

Yield: 80-100 cookies depending on cutter size.


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