Sugar Cookies (Great Great Grandma Shadduck's)
photo by MarthaStewartWanabe
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
60-72 cookies
- Serves:
- 60-72
ingredients
- 1 cup shortening (original recipe calls for lard)
- 2 cups sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup light corn syrup (white)
- 6 1⁄2 - 7 cups flour (Amount may vary. Please see recipe description for explanation.)
directions
- Preheat oven to 350°F.
- In a large mixing bowl, cream together shortening, sugar and eggs.
- Stir in milk and vanilla.
- Stir in baking powder, baking soda, salt and corn syrup.
- Add enough flour (a little at a time) to make dough stiff enough to roll out well.
- On a generously floured work surface, roll out dough with a lightly floured rolling pin to 1/2-inch thickness. With flour-dipped cookie cutters, cut into desired shapes.
- Place cookies on a lightly greased cookie pan, making sure to space two inches apart.
- Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
- Decorate with icing of your preference (if desired) and store in an air-tight container.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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