Soft Cut-Out Sugar Cookie

3.0 cup Flour - Gold medal all purpose flour
2.0 tsp Baking Powder
0.5 tsp Salt
16.0 tbsp Shortening, Crisco
1.0 cup Granulated Sugar
1.0 serving 1 Egg- large, fresh
30 mL (2 tablespoons) Milk, 2%, with added nonfat milk solids, without added vit A
2.0 tsp Vanilla Extract

1. Preheat oven to 350 F degrees (177 C). Line two large baking sheets with parchment paper or silicone baking mats and set aside. 2. In a mixing bowl, whisk together the All Purpose Flour, Baking powder, and salt then set aside. 3. In large mixing bowl using Electric mixer, cream together the Crisco shortening and sugar until well combined. Mix in egg, milk, and vanilla extract until fluffy combined. 4. Slowly add the dry ingredients and mix until fully combined. The mixture will be a little crumbly at first but it will come together as you continue to mix it 5. Divide the dough in half. Roll out each half on a lightly floured surface to ¼ inch thick, then cut with 2 to 3 inch cookie cutters. Reroll any scraps of sugar cookie dough and cut out more cookie as needed. Place the cookie 2-inches apart on prepared baking sheets 6. Back in separate batches at 350 for 8-10 minutes or until the tops are set and very lightly browned. 7. Cool on baking sheet for 5-10 minutes then transfer to cool rack to finish cooling. To make the icing 1. In large mixing bowl, whisk together the powdered sugar, corn syrup, vanilla extract, milk (start with 3 tablespoons) until well combined. To test the icing lift the whisk or spoon from the bowl, you should still the ribbons of icing that fall back into the bowl for a few seconds. If needed add more milk to thin or more powdered sugar to thicken. 2. Separate the icing into mixing bowls and add food coloring as needed. If icing becomes thinner because of food coloring add powdered sugar till it reaches desired consistency.

Serving Size: Makes 25 cookies

Number of Servings: 25.0

Recipe submitted by SparkPeople user HEAHTERALLEN.