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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 36 |
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This simple from-scratch sugar cookie dough can be mixed in a flash and is easy to roll and cut. (Need to move at light speed ? Use purchased refrigerator cookie dough.) Ingredients:
2 cups sugar |
1 cup shortening |
1 egg |
2 teaspoons lemon extract |
5-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1/2 cup water |
5 drops yellow food coloring |
Directions:
1. In a large bowl, cream sugar and shortening. Add egg and extract. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour milk. Mix well. Refrigerate for 2 hours or overnight.
2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a round cookie cutter. If desired, cut some circles in half and form into half moon shapes. Place on greased baking sheets.
3. Bake at 350° for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
4. Combine water and food coloring; brush over cooled cookies. Let dry completely. Store in airtight containers. Yield: 6 dozen whole moons.
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