Sugar Cookies

Sugar Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 3

    Cups flour

  • 1

    tsp. baking powder

  • ¼

    tsp. salt

  • 1

    Cup sugar

  • ½

    Cup margarine, softened

  • ½

    Cup shortening

  • ½

    C egg substitute

  • 2

    ts[/ vanilla extrace


In a large bowl, measure flour, baking powder and salt. In a mixer bowl on medium speed beat sugar, margarine and shortening until creamy. Reduce speed to low; add egg substitute, a little at a time, and vanilla; beat until blended. Beat in flour mixture just until blended. Divide dough into 4 equal pieces. Wrap each piece in plastic wrap and refrigerate 30 minutes - dough will be soft. Preheat oven to 350. On well-floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thich. With floured 3-4 inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. With pancake turner, place cookies about 1 inch apart on large un-greased cookie sheet. If you like, with a drinking straw make a hole in top of each cookie for hanging. Bake cookies 10-12 minutes, until lightly browned. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough and trimmings. When cookies are cooled, frost with Ornamental Frosting and decorate cookies as desired. Set cookies aside to allow frosting to dry completely, about 1 hour. Store cookies tightly in covered container.


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