Crisp Sugar Cookies Recipe




 Shortening1 Cup (16 tbs)
 Colored sugar1⁄2 Teaspoon (Optional)
 Sugar1⁄2 Cup (8 tbs)
 Raisins1 Tablespoon (Optional)
 Chocolate-flavored decorator candies1 Tablespoon (Optional)
 Firmly packed brown sugar1⁄2 Cup (8 tbs)
 Egg1 , beaten
 Milk3 Tablespoon
 Vanilla extract2 Teaspoon
 All purpose flour2 2⁄3 Cup (42.67 tbs)
 Cream of tartar2 Teaspoon
 Baking soda1 Teaspoon
 Salt1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 825 Calories from Fat 388

% Daily Value*

Total Fat 44 g67.6%

Saturated Fat 11.4 g57.1%

Trans Fat 5.4 g

Cholesterol 43.2 mg

Sodium 496.3 mg20.7%

Total Carbohydrates 100 g33.2%

Dietary Fiber 2.1 g8.3%

Sugars 46.7 g

Protein 9 g17.3%

Vitamin A 1.2% Vitamin C 0.11%

Calcium 4.8% Iron 20.5%

*Based on a 2000 Calorie diet


Cream shortening and sugar, beating until light and fluffy.
Add egg, milk, and vanilla; beat well.
Combine next 4 ingredients; add to creamed mixture, stirring well.
Cover and refrigerate overnight.
(Dough will be soft.) Work with one-fourth of dough at a time; store remainder in refrigerator.
Place dough on a lightly greased cookie sheet; roll out to 1/4-inch thickness.
Cut dough with floured cookie cutters, leaving 1 inch between each cookie.
Remove excess dough; combine with remaining dough in refrigerator.
Decorate cookies with colored sugar, raisins, and decorator candies, if desired.
Bake at 350° for 7 to 10 minutes or until lightly browned.
Cool on cookie sheets 3 to 5 minutes; remove from cookie sheets, and cool completely.
Repeat procedure with remaining dough