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“Make a Holiday memory. This recipe is from Country Crock. I found this recipe in Ladies' Home Journal magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
6 1/2 dozen

Ingredients Nutrition


  1. Line baking sheets with parchment paper; set aside. Separate 1 egg; set aside.
  2. Beat Shedd's Spread Country Crock® Spread with 1 cup sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Beat in whole egg, egg yolk and vanilla until blended. Beat in flour. Divide dough into 4 pieces and shape into disks. Wrap each in plastic wrap and chill at least 2 hours or until firm.
  3. Preheat oven to 350°. Remove plastic wrap and roll dough 1/8-inch thick on floured surface. Cut out cookies with 2-inch star or round cookie cutter; arrange on prepared baking sheets. If dough becomes too soft, return to refrigerator to firm up. Brush tops of cookies with lightly beaten egg white, then sprinkle with remaining 2 tablespoons sugar blended with cinnamon. Bake 10 minutes or until edges are just golden. Let stand 2 minutes; remove cookies from sheets and cool completely on wire rack.

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