Great Shape Cookies

"From RecipeSource.com by Dolores McCann and Mary Billersen. This cookie is amazingly soft but holds shapes well. I made cookie pops with large cutters and it held up well. Don't work with all the dough at once. Divide into small chunks to reduce overworking the dough."
 
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Ready In:
24hrs 10mins
Ingredients:
9
Yields:
30 cookies (depending on size)
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ingredients

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directions

  • Cream butter and sugar.
  • Add eggs, milk and flavorings.
  • In a separate bowl, combine 2 1/4 cups flour, baking powder and salt.
  • Add flour mixture to butter mixture.
  • Turn dough out on to well floured surface and knead an additional 1/4 cup flour into the dough.
  • Place dough in plastic bag and chill several hours or overnight.
  • Preheat oven to 300 degrees F.
  • Grease cookie sheets (only this once) On a well floured surface, roll dough to 1/4" thickness.
  • Flour cutters well and cut dough into shapes.
  • Bake until golden brown (10 minutes?).

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RECIPE SUBMITTED BY

Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM). In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants. Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies. My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor. I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation. I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
 
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