There are a few different ways to make a perfect sugar cookie for cutouts. One way is to use a recipe that is specifically designed for cutouts, such as this one from Martha Stewart. Another way is to use a sugar cookie recipe that is rolled out thinly, such as this one from Food Network.
Beat margarine and shortening on medium speed until soft.
Add half theflour.
Add sugar, egg, milk, baking powder, vanilla and salt.
Mix untilcombined well.
Add remaining flour and mix to blend well.
Divide doughonto two parts and chill for 5 hours in refrigerator or two hours infreezer.
Roll each half out to 1/8 to 1/4 inch thick.
Cut with flouredcoookie cutters.
Place on light colored baking sheets.
Bake at 375 deg f.
Bake for 7 to 8 minutes.
Cookies are done when bottoms are lightly brownedand edges are set.
Let cookies cool for 1 minute on baking sheet.
Letbaking sheet cool before reusing.
Cool cookies on wire rack after removingfrom baking sheets.
Note: corn oil margarine makes a very tender cookie.
Butter also workswell - DO NOT USE reduced calorie products as they are not intended forbaking.
Ingredients
Directions
Beat margarine and shortening on medium speed until soft.
Add half theflour.
Add sugar, egg, milk, baking powder, vanilla and salt.
Mix untilcombined well.
Add remaining flour and mix to blend well.
Divide doughonto two parts and chill for 5 hours in refrigerator or two hours infreezer.
Roll each half out to 1/8 to 1/4 inch thick.
Cut with flouredcoookie cutters.
Place on light colored baking sheets.
Bake at 375 deg f.
Bake for 7 to 8 minutes.
Cookies are done when bottoms are lightly brownedand edges are set.
Let cookies cool for 1 minute on baking sheet.
Letbaking sheet cool before reusing.
Cool cookies on wire rack after removingfrom baking sheets.
Note: corn oil margarine makes a very tender cookie.
Butter also workswell - DO NOT USE reduced calorie products as they are not intended forbaking.
