Good to Know The Next Big Thing Timeless Traditions

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

1 egg

4 teaspoons milk

2 cups sifted enriched flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

  1. Thoroughly cream shortening, sugar, orange peel, and vanilla.
  2. Add egg and beat until mixture is light and fluffy.
  3. Stir in milk.
  4. Sift together dry ingredients; stir into creamed mixture, blending well.
  5. Divide dough in half. Chill one hour.
  6. 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!)
  7. Cut into desired shapes with cutters or make your own patterns.
  8. Bake on lightly greased cookie sheet for 6 to 8 minutes at 375 degrees.
  9. Cool slightly on cookie sheet. Transfer cookies to cooling rack to finish.
  10. Decorate!
SEE PAGES FROM THE 1959 ISSUE