Wednesday, November 24, 2010

Flaky Sugar Cookies

This recipe was given to us by a lady who worked with Dustin, who's parents owned a bakery. It has become a favorite among many of my sisters and so I thought I'd post it so everyone can have it. The key to this recipe is to only cook them for 5 minutes (unless your oven cooks really slow, like mine does, and then you might want to do 6 minutes). Another key is to roll them thick. Also, it never seems like there is enough flour, but by the time I add flour to the table and the rolling pin while I'm rolling them, they come out fine. They stay soft and have a great flavor.
Flaky Sugar Cookies
1 c. sugar
2/3 c. shortening
1/2 c. milk
1 egg
1 1/2 tsp. vanilla
3 1/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
Cream together the sugar and shortening. Add the milk, egg and vanilla and mix well. In a separate bowl, sift together the flour, baking powder and salt and add it to the other mixture. Mix until thoroughly combined. Roll out to about 1/4 inch thickness. Cut it into your favorite shape and bake at 425 degrees for 5 minutes.


  1. I made these the other day and wow, they were SO good. I'm totally craving them now.

  2. Also, if you let the pan cool between batches, they cook better. If it's already hot, they tend to get a little too brown on the bottom.