Kringle's Cutouts

This is a recipe that was put out by Crisco in 1989. It was in one of those free books they put out by the products. I used it so much that I completely destroyed the book. I looked for years for the recipe but couldn’t find it so I called them and the wonderful customer service lady printed the entire book for me and mailed it to me. This is the best sugar cookie recipe that I have found and they have the absolute best customer service also.

I like to decorate with the cookies with marshmallow fondant.


Amount Ingredient 2/3 cup Butter Flavor Crisco 3/4 cup sugar 1 tablespoon plus 1 teaspoon milk 1 teaspoon vanilla 1 egg 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt


Cream Butter Flavor Crisco, sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg. Combine flour, baking powder and salt. Mix into creamed mixture. Cover and refrigerate several hours or overnight. Heat oven to 375 degrees F. Roll half the dough at a time to about 1/8 inch thickness on floured surface. Cut in desired shapes. Place 2 inches apart on ungreased baking sheet. Sprinkle with colored sugar and decors or leave plain to frost when cool. Bake at 375 degrees F for 7 to 9 minutes. Cool slightly. Remove to cooling rack.

Hint: Floured pastry cloth and rolling pin cover make rolling out dough easier.

Prep. Time: 15 minutes Chill Time: 2 hours or overnight Bake Time: 7 to 9 minutes 3 Dozen Cookies (depending on size and shape)

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