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Classic sugar cookies

CLASSIC SUGAR COOKIES (makes about 6 dozen cookies)

3¼ c flour
1½ c sugar
2/3 c vegetable shortening
2 eggs
2 T milk
1 tsp vanilla extract
½ tsp salt

Beat together ingredients until well mixed. Shape dough into a ball and wrap in waxed paper. Refrigerate for 2-3 hours.

Roll dough ¼-inch to 1/8-inch thick. Cut with floured cookie cutters. Place on greased cookie sheets. (if decorating with colored sugar – sprinkle with sugar before baking)

Bake at 400° for 8 minutes, until very light brown. Cool completely & decorate with frosting.

BASIC BUTTER CREAM FROSTING
1 pound confectioner's sugar
6 T butter, softened
3 T milk
1½ tsp vanilla extract
food coloring

Beat until smooth & spreadable – add additional milk if necessary.  Add food coloring.

DECORATIVE FROSTING (use cake decorator to apply) 1
¾ c confectioner's sugar
1/8 tsp cream of tartar
1 egg white
food coloring

Beat with mixer until stiff.  Add food coloring. 

  • Mark Leslie Recipes

  • Friday, May 17 2013 12:05 PM EDT2013-05-17 16:05:07 GMT
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato."

  • Friday, May 10 2013 3:36 PM EDT2013-05-10 19:36:28 GMT
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.

  • Friday, May 3 2013 4:20 PM EDT2013-05-03 20:20:03 GMT
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
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