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My review
Delilah's Frosted Cut-Out Sugar Cookies
Delilah Lopez
"My Family just loves this sugar cookie recipe. The hardened frosting adds a special touch!"
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Ingredients
18 m servings 133Original recipe yields 36 servings (3 dozen)
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- US
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Directions
{{model.addEditText}} Print- In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
- In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 433512 Ratings
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Most helpful positive review
1/26/2003
Yum! These cookies a fabulous. Not only is the dough wonderful to work with, the frosting really does dry hard so you can plate them in layers and they do NOT stick together because of the fro...
Most helpful critical review
12/6/2003
I thought the dough was too sticky; I had to keep adding flour. That made the cookies taste a bit floury, but it wasn't horrible. I found a better recipe that I could do with kids (less sticky...
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1/26/2003
Yum! These cookies a fabulous. Not only is the dough wonderful to work with, the frosting really does dry hard so you can plate them in layers and they do NOT stick together because of the fro...
12/27/2005
FANTASTIC recipe! Yes, the dough is somewhat delicate to work with but I had no problems, and I only refrigerated the dough for an hour. Use plenty of flour on your board, and you can softly bru...
10/22/2006
I really liked this recipe. The only thing though, is I put mine in the freezer for 3 hours and it STILL wasn't firm enough to work with. Once it was, I pulled off a small hunk and rolled out ...
12/5/2002
These are without a doubt the best sugar cookies I have ever had. The same recipe my Grandma made and the ones that I have made for 20 years now. Crispy on outside, cakey inside. I leave out ...
12/6/2003
I thought the dough was too sticky; I had to keep adding flour. That made the cookies taste a bit floury, but it wasn't horrible. I found a better recipe that I could do with kids (less sticky...
3/30/2003
The cookies were OK, but I will keep looking for my favorite sugar cookie recipe. There is too much baking powder in the recipe - the cookies rise "too much" and detail in the cookie is lost whe...
1/21/2003
This was a great sugar cookie! The dough was very easy to work with. I only refrigerated it for about 15 minutes and it worked just fine. I added a little lemon flavor to the icing and a touch m...
9/21/2002
I didn't get a chance to frost these cookies they were eaten so quickly. I quickly scanned the recipe and used regular crisco instead of butter flavored, and they were still excellent. I'm mak...
12/22/2002
This is so awesome!!! I have 4 children from the ages of 5yrs. to 11 yrs and they loved every minute making these. I've searched for the perfect sugar cookie to decorate and I finally found it...