Medallion Sugar Cookies Recipe
Ingredients
| 3 2/3 cups sifted Swans Down Cake Flour | ||
| 2 1/2 teaspoons Calumet Baking Powder | ||
| Salt | 1/2 Teaspoon | |
| Shortening | 2/3 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| 2 eggs, unbeaten | ||
| Vanilla | 1 Teaspoon | |
| Milk | 4 Teaspoon | |
Directions
Sift flour, baking powder, and salt to gether.
Cream shortening; add sugar gradually, creaming well.
Add eggs, one at a time, beating thoroughly after each.
Add vanilla.
Add flour, alternately with milk, mixing well after each addition.
Chill 3 to 4 hours, or overnight.
Roll out very thin (less than 1/8 inch thick) on lightly floured surface.
Cut with floured 3-inch scalloped cutter and sprinkle with white or colored sugar.
Bake on ungreased sheets in hot oven (400°F.) for 9 minutes, or until done.
Cream shortening; add sugar gradually, creaming well.
Add eggs, one at a time, beating thoroughly after each.
Add vanilla.
Add flour, alternately with milk, mixing well after each addition.
Chill 3 to 4 hours, or overnight.
Roll out very thin (less than 1/8 inch thick) on lightly floured surface.
Cut with floured 3-inch scalloped cutter and sprinkle with white or colored sugar.
Bake on ungreased sheets in hot oven (400°F.) for 9 minutes, or until done.
Chef
