Cookie Recipes: Sugar and Spice Cut Out Cookies by Recipe Cottage

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	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. Cookies 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.