“Growing up the sweet little old lady next door always paid me for doing errands or chores with these sugar cookies. By the time I was in junior high I talked her out of the recipe. I've baked them for my children, and now my grandchildren. Do NOT brown these cookies, only bake until golden on the edges, and you'll have a soft sugar cookie. I hope you enjoy them as much as I always did. *Note: I've often skipped frosting the cookies, and sprinkle them with colored sugar before baking.”
36-48 cookies

Ingredients Nutrition


  1. In a large mixing bowl, cream shortening and sugar until light and fluffy.
  2. Add eggs and almond extract, mix until well blended.
  3. Combine the flour, baking powder, and salt. gradually add to creamed mixture and mix well.
  4. Add milk and mix just until blended.
  5. Cover and refridgerate, until easy to handle. (Admittedly I am often in a hurry and rush this step, my cookies still turn out well.).
  6. On a lightly floured surface roll out dough to approximately 1/4 inch thickness, cut with floured cookie cutters. Place 1 inch apart on ungreased baking sheets.
  7. Bake at 400* for 6 - 8 minutes. Do NOT brown. Bottom of cookies should only be lightly golden.
  8. Remove from sheets to wire racks to cool completely then frost and decororate.
  9. For Frosting cream together butter, vanilla and sugar, then beat in enough milk to achieve a desired spreading consistancy, add food coloring if desired.

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