Sunday, October 28, 2007


This is a simple, versatile recipe for cut out cookies to decorate with frosting (recipe follows) for any holiday. Perfect for any shape you can dream up! Bake them for 6-8 minutes for a very soft cookie, or 8-10 minutes for a crisp cookie that is wonderful dipped in hot coffee or tea.

1) Mix Thoroughly:

1/3 cup soft shortening
1/3 cup sugar
1 egg
2/3 cup honey
1 tsp lemon flavoring

2) Sift Together and Stir In:

2 3/4 cups sifted all purpose flour
1 tsp. soda
1 tsp. salt

3) Chill dough. Roll out 1/4" thick. Cut into desired shapes. Place 1" apart on lightly greased or parchment paper covered cookie sheets. Bake at 375 degrees until light golden around the edges. Bake 6-8 minutes for a very soft cookie or 8-10 minutes for a crisp cookie. Let cool thoroughly on rack before frosting. This recipe yields approx 5 dozen 2 1/2" cookies. Or you can double the batch and freeze the dough in airtight freezer containers for up to 9 months. Thaw at room temperature until soft enough to handle.


Blend 1 cup sifted confectioner's sugar (powdered sugar), 1/4 tsp. salt, 1/2 tsp. vanilla or other flavoring (lemon, almond, peppermint, etc) and liquid to make easy to spread (approx. 1 Tbsp. water or 1/2 Tbsp. cream). Tint if desired with a few drops of food coloring. Spread on cookies with butter knife or spatula. If you want to add decorations such as sprinkles make sure and do that while the icing is fresh and not set up or the decorations may not adhere. Let frosting dry completely before stacking cookies. Once cookies are cooled they can be frozen in freezer containers with tight fitting lids for up to 9 months. Thaw cookies at room temperature in orginal containers.

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