Bev Taylor of Butler Junior High School submitted this recipe.
3 cups sugar
1 1/2 cups shortening
3 eggs
1 1/2 cups milk (we used whole milk)
6 teaspoons vanilla
6 teaspoons baking powder
1 teaspoon salt
9 cups flour
Cream sugar, shortening, eggs and vanilla together.
In separate bowl, sift together flour, salt and baking powder. Add to cream mixture, alternating with the milk (you may have to add a little more flour for stiffness). Refrigerate 3 to 4 hours or overnight.
Take small amount of dough from refrigerator and roll in flour, then roll to desired thickness -- cut with cookie cutter (Taylor likes her sugar cookies thick, rolling the dough out to about 1/4 inch, so we did the same).
Bake at 375 degrees for 10 to 12 minutes. Bottoms of cookies should be lightly brown. Makes about 6 to 7 dozen, depending on size of cookie cutters.
Icing
1 cup shortening
2 teaspoons almond flavoring
4 cups powdered sugar
2 tablespoons milk
Cream shortening and milk together. Add powdered sugar and beat till smooth. Add almond flavoring. Ice and decorate as desired.
Tested by Betsy Kline
Thursday, December 02, 1999
