1959: Christmas Cookie Cut-Outs
Stretch your cookie decorating muscles this holiday and bake up a warm batch of our favorite Christmas Cookie Cut-Outs!
Still searching for that tried-and-true Christmas cookie recipe? Sneak a peek at this simple, yet so-tasty, recipe from our 1959 issue. Grab the kids, or a few friends and family members, for a day of baking a decorating. Read on to see the entire recipe or click the button below to jump to the 1959 BH&G issue.
Christmas Cookie Cut-Out Recipe:
What You'll Need:
2/3 cup shortening
3/4 cup sugar
1/2 teaspoon grated orange peel
1/2 teaspoon vanilla
4 teaspoons milk
2 cups sifted enriched flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
- Thoroughly cream shortening, sugar, orange peel, and vanilla.
- Add egg and beat until mixture is light and fluffy.
- Stir in milk.
- Sift together dry ingredients; stir into creamed mixture, blending well.
- Divide dough in half. Chill one hour.
- On a lightly floured surface, roll dough to 1/8-inch thick. (BH&G Tip: Flour a tea towel instead of your counter to help keep your cookies from sticking!)
- Cut into desired shapes with cutters or make your own patterns.
- Bake on lightly greased cookie sheet for 6 to 8 minutes at 375 degrees.
- Cool slightly on cookie sheet. Transfer cookies to cooling rack to finish.