Title: The Perfect Sugar Cookie for Cutouts
Categories: Cookie Dessert
Yield: 20 Servings
| 1/3 | c | Corn oil margarine |
| 1/3 | c | Shortening |
| 2 | c | Flour |
| 3/4 | c | Sugar |
| 1 | | Egg |
| 1 | tb | Milk |
| 1 | ts | Baking powder |
| 1 | ts | Vanilla |
| 1 | ds | Salt |
Beat margarine and shortening on medium speed until soft. Add half the
flour. Add sugar, egg, milk, baking powder, vanilla and salt. Mix until
combined well. Add remaining flour and mix to blend well. Divide dough onto
two parts and chill for 5 hours in refrigerator or two hours in freezer.
Roll each half out to 1/8 to 1/4 inch thick. Cut with floured coookie
cutters. Place on light colored baking sheets. Bake at 375 deg f. Bake for
7 to 8 minutes. Cookies are done when bottoms are lightly browned and edges
are set. Let cookies cool for 1 minute on baking sheet. Let baking sheet
cool before reusing. Cool cookies on wire rack after removing from baking
sheets. Note: corn oil margarine makes a very tender cookie. Butter also
works well - DO NOT USE reduced calorie products as they are not intended
for baking.