Lemon Cutout Cookies

Ok. I'm going to share a secret with you.

Well, it's not really a secret. It's actually published for the entire world to see. My absolute FAVORITE recipe for cutout cookies.

Do you own this book?

If not, you should. It's the 1963 edition of Betty Crocker's Cooky book, still in print. This book brings back wonderful memories of Christmas cookies for as long as I can recall.

I use it for EVERY single cookie I make.  Honestly.

And, it contains my favorite cutout cookie recipe. Sweet, but not too much so, with a touch of lemon--yum!  I just can't make regular sugar cookies because I just love these way too much.

Merry Christmas Cookies

1/3 cup vegetable shortening
1/2 cup granulated sugar
1 egg
2/3 cup honey
1 tsp lemon extract
2 3/4 cup flour
1 tsp baking soda
1 tsp salt

In a large bowl, cream vegetable shortening, sugar, egg, honey, and lemon extract until light and fluffy. Sift in flour, baking soda, and salt; stir until well blended. Refrigerate dough at least 1 hour or overnight.

Preheat oven to 375 degrees F . Lightly grease cookie sheets.
On a lightly floured board, roll dough 1/4-inch thick with your Rolling Pin; cut into desired shapes with your favorite Cookie Cutters. Place onto prepared cookie sheets.

Bake 8 to 10 minutes or until edges are light brown.  Be careful not to overbake; cookies will harden slightly as they cool.

The recipe says it yields 5 dozen cookies, but I like to roll them out a bit thicker, so I typically get a bit less than that, but I almost always make 2 batches--they go quickly!

Then, I take the leftover dough, roll it into little balls and then in a cinnamon/sugar mixture and bake the little dough balls.  Perfect for little fingers:)


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