Sugar Cookies

I've tried many sugar cookie recipes, but when I was given this recipe by a masterful-cookie-baking friend, I knew the search was over. The dough comes together quickly, doesn't need to be chilled, and holds it's shape perfectly. Sturdy enough for frosting, if you're into that kind of thing, but still soft and delicious.

Sugar Cookies

1/2 c. shortening
1 c. sugar
1 egg
3 c. flour
3/4 tsp. salt
3 tsp. baking powder
1/2 c. milk
1 tsp. vanilla

Cream shortening and sugar, add the egg and beat until combined. In a separate bowl, sift together dry ingredients. Add to the shortening mixture, alternating with milk and vanilla. Mix until completely combined. Turn out dough onto a lightly floured surface, roll 1/2 inch thick. Cut with cookie cutters. (If you're going to add sprinkles instead of frosting, I like to spoon the sprinkles on while the cookie cutter is still holding the dough shape. I spread the sprinkles out with a fingertip and press into the dough lightly. The cookie cutter lets you get the sprinkles right up to the edge.) Transfer to baking sheets lined with parchment paper. Bake about 6-8 minutes at 350 degrees. Cookie bottoms should be golden brown, but not edges. 

Note: If you have the William Sonama Message-in-a-Cookie Cutters, this dough works great with the cutters, and I prefer it to the recipe they include. You can tint this dough with food coloring, of course.