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Ingredients25 m servings
Original recipe yields 36 servings
- In a mixing bowl, cream sugar and shortening. Add egg and extract. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour milk. Mix well. Refrigerate for 2 hours or overnight. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a round cookie cutter. If desired, cut some circles in half and form into half moon shapes. Place on greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until the edges begin to brown. Remove to wire racks to cool. Combine water and food coloring; brush over cooled cookies. Allow to dry completely. Store in airtight containers.
- Editor's Note: To sour milk, place 1 tablespoon white vinegar in a measuring cup. Add milk to equal 1 cup. Prepared refrigerator sugar cookie dough can also be used.
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