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Cutout Sugar Cookies Recipe

“As a girl, I helped Mom make these crunchy cutout cookies. Iced and sprinkled with colored sugar, they're the best!” —Sonja Stromswold, Mohall, North Dakota

This recipe is:

Diabetic Friendly

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Cutout Sugar Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min./ batch + cooling

Yield: 60 Servings

30 10 40

Ingredients

3 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
1/2 cup cold butter
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half-and-half cream
Food coloring, colored sugar and decorating candies, optional

Directions

In a large bowl, combine the flour, sugar, baking soda and salt. Cut in the shortening and butter until crumbly. In another bowl, whisk the eggs, milk and vanilla; add to flour mixture and mix well.
Divide dough into three balls; cover and refrigerate for 2 hours or until easy to handle.
Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 325° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
For frosting, in a large bowl, cream the butter, confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Tint with food coloring if desired. Frost cookies. Decorate with colored sugar and candies if desired. Yield: 5 dozen.

Nutritional Facts 1 cookie equals 112 calories, 5 g fat (2 g saturated fat), 15 mg cholesterol, 55 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Cutout Sugar Cookies in Country Woman December/January 2009, p17