Perfect Cookie Cutter Dough

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.







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