Emily Dexter
This recipe was submitted by junior Julianne Sendon, who said this recipe is relatively new to her family, as it belongs to the family of her sister’s boyfriend. She said this new recipe represents the changing of traditions, as well as growth in their household. She said although these are just cookies, they represent letting go of the past and moving forward.
Ingredients:
Cookies:
1 cup sugar
1/2 cup Crisco
2 large eggs
1 cup sour cream
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
3 cups flour
1/2 tsp cinnamon
1/4 tsp nutmeg
Frosting:
1/2 cup butter (use stick)
2 and 1/2 cups confectioner’s (powdered) sugar
1 tbsp vanilla
2 tbsp milk
Steps:
Cream the Crisco and the sugar
Add eggs to the sugar and Crisco mix
Add vanilla extract to the mixture
Sift all of the dry ingredients (flour, baking soda, baking powder, salt, nutmeg, and cinnamon) in a separate bowl
Add 1/3 of the dry mixture to the creamed mixture
Add half of the sour cream, mix
Add another 1/3 of the dry mixture, mix
Add the other half of the sour cream (the rest), mix
Add the last 1/3 of the dry mixture, mix
Refrigerate this mixture overnight
Take out the dough, roll it out to about an inch in thickness
Cut out cookies using cookie cutters to create shapes
Place cookies on parchment paper-lined cookie tray
Bake for 12 minutes at 350 Fahrenheit
While cookies are baking, make your icing mixture by creaming the butter and sugar
Add vanilla extract and milk to the butter/sugar mixture and whip together to make the icing
Using food coloring as desired, decorate cooled cookies with icing and enjoy!