Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/4 c All-purpose flour
1 1/2 c Sugar
2/3 c Shortening
2 Eggs
2 1/2 ts Double-acting baking powder
2 tb Milk
1 ts Vanilla extract
1/2 ts Salt
1 Egg white*

--------------------------TOPPING-------------------------------
Finely chopped nuts or
Granulated sugar

* slightly beaten with 1 Tablespoon water

Let your children pick out their favorite cookie cutters for these
sweet sugar cookies.

ln a large bowl, measure all ingredients except egg white and
topping. With mixer at medium speed, beat until well mixed scraping
sides of bowl. Mixture will be crumbly.

Shape dough into ball and wrap with waxed paper; refrigerate for 2
to 3 hours until easy to handle.

When ready to start baking, preheat oven to 400ø and lightly grease
cookie sheets.

On lightly floured surface, roll half of dough at a time, keeping
rest refrigerated. For crisp cookies, roll dough paper- thin. For
softer cookies roll out dough 1/8 to 1/4-inch thick.

With floured cookie cutters, cut dough into various shapes Reroll
dough trimmings and continue to cut shapes.

Place cookies 1/2-inch apart on cookie sheets. To glaze, brush tops
of cookies with the beaten egg white and water mixture Sprinkle
cookies with finely chopped nuts or granulated sugar.

Bake for 8 minutes at 400ø or until very light brown. Remove cookies
to rack; cool completely.

Yield: 5 dozen. Larry Rosenberg, author of Muffins Cupcakes
(published by The American Cooking Guild), Fairview, NJ.

Randy Shearer

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