Frosted sugar cookie recipe?

I'm looking for the old-fashioned cut out sugar cookies which probably use shortening. They are somewhat soft (not hard anyway) and kind of puffy, not flat. They are also topped with a hardened glaze-like frosting. I remember they were often shaped like stars and probably just a bit smaller than your hand





I used to get them from a bakery in NY but I don't live there anymore and would like to re-create at home. Please help! Thank you!Frosted sugar cookie recipe?
Paula Deen's recipe from foodnetwork.com does NOT use shortening and it's PERFECT for cut-outs. I tried it this past holiday and it was superb. It had that soft cookie and wonderful vanilla flavor.





Just go to the site and type in 12 Days of Christmas cookie recipes or Paula Deen Vanilla Cookies to get the recipe.Frosted sugar cookie recipe?
If you look at William Sanoma they have good stuff or follow this one:


2 c. granulated sugar


1/2 c. white Crisco


1/2 c. real butter


3 lg. eggs


2 tsp. pure vanilla


1 c. sour cream


1 tsp. soda


1 tsp. baking powder


4 1/2 - 5 c. flour for drop, 6 c. flour for rolled out (flour amount depends on size of eggs)





Blend first 3 ingredients. Add next 3 and mix. Mix remaining dry ingredients with whip and add to mixture. Bake at 375 degrees until lightly browned.


BLUE RIBBON FROSTING: Mix 1 pound sifted powdered sugar with 1/2 cup butter and 1/2 cup white Crisco and 2 teaspoons pure vanilla. Gradually add 1/4 cup scant hot water. Frost cookies when cooled.








I made it once and they turned out really sweet and yummy!
go to the store and buy these 2 things:








1) frozen sugar cookie dough and


2)a can of frosting
These are best glazed with a mixture of powdered sugar and milk and then sprinkled with colored sugar after they cool. The dough can also be used to make Thumbprint cookies. You will need a strong mixer 鈥?a KitchenAid helps, but you can always knead in the rest of the flour. The dough does not spread or distort 鈥?they can be baked fairly close together and can be shipped or transported without breaking.








1 cup (2 sticks) butter (do NOT use oleo or spread)


陆 cup sugar


1 egg


1 tsp vanilla


3 cups sifted all purpose flour


陆 tsp baking powder





Cream butter and sugar together until fluffy.


Add egg and vanilla extract.


Add flour and baking powder.


Mix until mixture clings together.


Gather into a ball, wrap in plastic wrap and refrigerate one hour.





Roll out between 录 and 1/2 inch thick. Bake 5 to 6 minutes at 375F. Do not let the cookies brown.





Cool on wire rack before glazing or frosting.





Glaze: With a fork, mash together 1 tablespoon butter and 1 tablespoon powdered sugar until a fine paste. Add a few drops of milk. Continue adding powdered sugar and milk until desired consistency is achieved. Add 2 drops of almond or vanilla extract. Yield: about 1 cup.





The glaze will harden in about 30 minutes