Sugar Cookies Ingredients 60 ml margarine 60 ml shortening 125 ml sugar 1½ eggs 4 ml vanilla 440 ml flour 2.5 ml baking soda 5 ml of tartar Preparation Preheat oven to 180°C (350°F). Cream margarine and shortening together. Gradually cream sugar into butter and shortening until light and fluffy. Add eggs and beat well, add vanilla. In another bowl, sift together flour, baking soda, and cream of tartar or baking powder. Stir in dry ingredients or use a stand mixer (do not use hand mixers) using only enough of the dry ingredients to make a soft creamy dough that can be flattened in hands and maintains its shape. Wrap dough in plastic wrap, label it and put it in the fridge for at least 2 hours. Roll chilled dough out on a lightly floured surface with a floured rolling pin to not less than 0.5 cm thick. Cut into desired shapes and place on a greased or parchment covered cookie sheet, allow space (2–3 cm) between cookies to expand. Re-roll unused dough and continue to cut into desired shapes. Bake for about 8 minutes until set and dry to the touch. Remove from cookie sheet and cool in a single layer on cooling racks. Decorate as desired. Note: if cookies stick to the cookie cutter, dip the cutter in flour before cutting the dough.
Sugar Cookies Ingredients 60 ml margarine 60 ml shortening 125 ml sugar 1½ eggs 4 ml vanilla 440 ml flour 2.5 ml baking soda 5 ml of tartar Preparation Preheat oven to 180°C (350°F). Cream margarine and shortening together. Gradually cream sugar into butter and shortening until light and fluffy. Add eggs and beat well, add vanilla. In another bowl, sift together flour, baking soda, and cream of tartar or baking powder. Stir in dry ingredients or use a stand mixer (do not use hand mixers) using only enough of the dry ingredients to make a soft creamy dough that can be flattened in hands and maintains its shape. Wrap dough in plastic wrap, label it and put it in the fridge for at least 2 hours. Roll chilled dough out on a lightly floured surface with a floured rolling pin to not less than 0.5 cm thick. Cut into desired shapes and place on a greased or parchment covered cookie sheet, allow space (2–3 cm) between cookies to expand. Re-roll unused dough and continue to cut into desired shapes. Bake for about 8 minutes until set and dry to the touch. Remove from cookie sheet and cool in a single layer on cooling racks. Decorate as desired. Note: if cookies stick to the cookie cutter, dip the cutter in flour before cutting the dough.
BakerBook.docx