Cookbook Cookie
Apr/090
Need recipe from Betty Crocker’s 1977 red ring binder cookbook?
If anyone has this book I’m looking for a cookie recipe for plain cut out cookies where you roll the dough. It must be from this cookbook. No others please. Thank you
not where you roll up the dough and slice them but roll out the dough with a rolling pin and use cookie cutters.
The cookbook is red with a circle cut in pie shapes on the front is the one I need.
SUGAR COOKIE CUTOUTS
2/3 c butter, softened
3/4 c granulated sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 T milk
1 tsp vanilla
2 c flour
1 recipe Powdered Sugar Icing
In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough 30 minutes or until easy to handle. On lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using a 2 1/2″ cookie cuter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet. Bake in 375º oven for 7-8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. If desired, frost with Powdered Sugar Icing.
Sorry!!! I thought red and white checked and gave you the recipe from my Better Homes and Gardens book!! HERE’s the one from my Betty Crocker book:
TRADITIONAL SUGAR COOKIES
3/4 c shortening (part butter or margarine, softened)
1 c sugar
2 eggs
1 tsp vanilla or 1/2 tsp lemon extract
2 1/2 c Gold Medal Flour
1 tsp baking powder
1 tsp salt
Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour. Heat oven to 400º. Roll dough 1/8 inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown. About 4 dozen 3″ cookies. Do not use self-rising flour in this recipe.
(There is another recipe in the same book called Deluxe Sugar cookies – also rolled out)
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