Have you ever made cookie dough so you could use a cute cookie cutter only to find out that the shapes flatten out in the oven?
This recipe solves that problem thanks to the corn starch - flour combination.
I've baked 1000s of cookies with dozens of family, friends, and children over the years using this simple dough. Enjoy!
Here's how to do it:
In a bowl, beat:
1 cup shortening
2 sticks softened butter (16 tablespoons)
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
2 teaspoons baking powder
3 teaspoons vanilla
1 teaspoon almond extract
Once blended, add and beat till fluffy:
2 eggs
In another bowl, combine:
5 cups sugar
1 cup corn starch
Stir into shortening/butter mixture. Divide the dough into 4 discs, wrap with plastic, and refrigerate for 1/2 hour.
Preheat oven to 350 degrees. Remove the chilled dough 1 disc at a time and on a lightly floured surface roll to about 1/8" thick. Use cookie cutters as desired. Roll the scraps and repeat with remaining dough. Put cut-out cookies on cookie sheets lined with parchment.
Bake in a 350 degree oven for about 8-10 minutes till lightly browned around edges. Remove from oven and cool on racks. When cooled, decorate as desired.
Makes about 7 dozen cookies. Recipe can be halved or doubled.
