- When we make these, we use the whole countertop. I recommend making these where you have enough room to spread out.
- Don't skip the sifting. It's very important to the fluffiness of these cookies.
- Keep the dough chilled until you are ready to use it. Cookie cutters and warm dough are NOT friends.
1 Cup Shortening
1 1/4 Cup Sugar
2 tsp. Vanilla
3 1/2 Cups Flour
1 tsp. Baking Soda
2 tsp. Cream of Tartar
1 tsp. Salt
1. Cream shortening and sugar.
2. Beat in eggs and vanilla.
3. Sift flour, baking soda, cream of tartar and salt.
4. Fold dry ingredients into wet ingredients until mixed well.
5. Split the dough in two and cover. Chill dough in refrigerator for at least 30 minutes.
6. Pre-heat over to 375 degrees and grease a couple of cookie sheets.
7. Coat your surface with flour and roll out half of the dough to about 1/4-1/3 inch thick.
8. Use cookie cutters to make your cookie shapes and place them on your cookie sheets.
9. Bake cookies for 7-9 minutes.
10. Cool on rack and frost and decorate as you wish!
Original Frosting Recipe
1 Tbsp. Melted Butter
1 tsp. Vanilla
1 Cup Powdered Sugar
1 tsp. Milk
Cream Cheese Frosting
1 Cup Butter
1 Cup Cream Cheese
2 Cups Powdered Sugar, add more to taste
1/4 cup heavy whipping cream
Directions: Beat ingredients together until fluffy. Mix with food coloring for colored frosting.
We used cake icing bags for our frosting, but you could just use a knife to frost the cookies. We go back and forth with these two frostings- the original one hardens so you can stack the cookies, the cream cheese frosting cannot be stacked very well, but they are delicious! Anyway, hope you enjoy this recipe and Merry Christmas (Eve)!