Conference turris::cooks

    No,  just make sure you wrap the dough tight, so it doesn't dry out. I
    do this all the time and I never have any problems. Well, the only
    problem is that I *eat* the dough before it gets to be cookies...
    
    ~beth

         Just an update-  I attempted to make these cookies using dough
    that was 24 hours old.  It did not work out too well.  I had it in a
    tupperware container, but I could not roll it out!  So, I ended up
    making drop cookies.
    
         So, my question now is:  How do you make these cookies for cookie
    cutters purposes?  My kids are anxious to make all kinds of shapes and
    the two times I have tried have been disasters!
    

I didn't used to have much luck with sugar cookies either for cut out
cookies,  but recently have had better luck.

I made some this past week. I made the recipe one day and put it in a 
tupperware container in the refrigerator and made the cookies more than
24 hours after.

One thing I found was that I have learned not to make the whole batter 
using my mixer. I mix the butter,sugar,eggs., etc in the mixer and hand 
mix in the dry ingredients into the rest, flour, etc.

When I was using the mixer for the whole thing, It came out sticky.

Also, my mother recently told me not to be afraid to use extra flour when 
rolling out the batter. I usually take about a quarter of the mix at a time to 
work with and leave the rest in the refrigerator 'til I'm ready for it.

I made a ball out of the part I was going to use and rolled it in flour enough 
to coat it. Also put flour on the board and as I roll out the dough, if it 
starts to get sticky, I sprinkle a little more flour on the dough before I roll 
it out any further. 

Also dip the cutters in flour before each cookie.

I have been using the same recipe for a few years, I got it out of a Betty 
Crocker cookie cook book . The recipe is called Ethel's Sugar Cookies.

I'll try to post it if I think to bring it in. I made valentine cut outs for 
this week.

Glad to be of any help I can, I had also looked in this file for Sugar Cookies,
and found nothing.

(I did make the peanut butter hersey's kiss cookies, though, that I stumbled
across while looking for sugar cookies, they came out great !)

							Sue...

         Thanks for your tips!  I will give it a try next time. I was
    planning on making valentine cookies, but ended up making valentine
    balls (as I explained to my 6 year old son who was taking it to
    school!)  But, Easter is coming and I have some cute cutters for that
    occasion.
    
    Diane
    

    If you kept the dough in the refrigerator for a day and it was then too
    stiff to roll out, you might have to let it come to room temperature
    before you can use it - of course, in that time you could have mixed up
    the dough anyhow, so that doesn't save much time.  A couple of my
    favorite cooking recipes rely on chilling the dough to make it stiff
    enough to handle.
    
    /Charlotte

    I have a recipe, which I will bring intomorrow.  It came with a jar of
    cookie cutters, its not exactly a sugar cookie, it is a bit thicker but
    rolls out nicely and works great for my two kids at Christams (they are
    6 and 3 and they can master this one.)
    
    Liz
    

The following is a recipe that I have used for making Sugar Cookies
that can be used for CUT-OUT cookies.

It is from the Betty Crocker's Cooky Book, 1972 edition

It is called ETHEL's SUGAR COOKIES

	3/4 cup shortening		2 1/2 cups all-purpose
		(part butter or			flour
		 margarine)		1 tsp. baking powder
	1 cup sugar			1 tsp. salt
	2 eggs
	1/2 tsp. lemon flavoring
		or 1 tsp. vanilla

Mix shortening, sugar, eggs and flavoring thoroughly.
Measure flour by dipping method or by sifting.
Stir flour, baking powder, and salt together; blend in

Chill at least 1 hour.

Heat oven to 400 degrees (mod. hot). 
Roll dough 1/8" thick on lightly floured board.
Cut with 3" cookie cutter.
Place on ungreased baking sheet.
Bake 6 to 8 min., or until cookies are delicate golden color.

Makes about 4 doz. cookies.

(Do not use self-rising flour in this recipe)


NOTE: I have used this recipe many times, I have made it even a day ahead
and put it in the refrigerator in a tupperware and had success with it.

Also, I have learned, if using electric mixer, only mix the first part
with the mixer, hand mix in the dry ingredients, otherwise it comes out
sticky and you can't  use it for cut-outs.

							Sue...

Here is another Sugar Cookie Recipe, this one IS NOT GOOD FOR CUT-OUTS,
but is a good sugar cookie recipe.

My mother got this from a friend and I tried it for Christmas, the cookies
come out light & fluffy.

She called it BEST SUGAR COOKIES, I don't know if that is the original name.
(For Christmas you can sprinkle red/green sugar on top).

	1 Cup powdered white sugar
	1 Cup granulated white sugar
	1 Cup butter or margarine
	1 Cup Oil (Corn Oil)

	2 eggs
	1 tsp vanilla or lemon extract or almond extract

	1 tsp salt
	1 tsp baking soda
	1 tsp cream of tartar

	4 Cups flour + 4 heaping tsps flour

Cream sugars and shortenings
Add eggs and vanilla. Mix well
Add dry ingredients and mix.

Place 1 level Tablespoonful of dough on ungreased cookie sheet,
an inch apart.

Sprinkle with red sugar.

Bake at 350 degrees F for about 10 minutes only


(I don't know how many dozen it makes, it wasn't on the recipe, but
I can say again, they came out light and fluffy, almost melt in your
mouth).


							Sue...