We started homeschool (pre-k) for Kaleb a little over 2 weeks ago. It has been so much fun! Truly, I am enjoying it, and I think he is too. Tonight we made alphabet cookies. My mom found these cookie cutters at a garage sale for $.10 (thank you mom!). The whole family got in on it and it was so much fun. We'll be spelling our snacks. lolThe Ultimate Sugar Cookie Recipe
Ingredients:
1 1/4 c Sugar
1 1/4 c Sugar
1 c Butter Flavor Crisco
2 Eggs
1/4 c Light corn syrup
1 tbs Vanilla ( I substituted with lemon extract for a lemon flavor cookie)
3 c All-purpose flour
3/4 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
Directions:
1. Heat oven to 375'F.2. Combine sugar and Butter Flavor Crisco in large bowl. Beat atmedium speed of electric mixer until well blended. Add eggs, syrupand vanilla. Beat well.3. Combine flour, baking powder, baking soda and salt. Add graduallyto creamed mixture at low speed. Mix until well blended. Divide doughinto quarters. TIP If dough is too sticky/soft to roll, wrap eachquarter of dough with plastic wrap. Refrigerate 1 hour. Keeprefrigerated until ready to roll.4. Spread 1 tablespoon of flour os large sheet of waxed paper.5. Place a quarter of dough on floured paper. Flatten dough slightly,turn over, and cover with another sheet of waxed paper. Roll dough to1/4" thickness. Cut out with floured cutter. Transfer to ungreasedbaking sheet, 2" apart. Sprinkle with decors, or leave plain to frostwhen cooled.6. Bake at 375'F. for 5-9 minutes (bake smaller, thinner cut-outscloser to 5 minutes, larger cut-outs closer to 9 minutes).7. DON'T OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter, cool, frost if desired.
1. Heat oven to 375'F.2. Combine sugar and Butter Flavor Crisco in large bowl. Beat atmedium speed of electric mixer until well blended. Add eggs, syrupand vanilla. Beat well.3. Combine flour, baking powder, baking soda and salt. Add graduallyto creamed mixture at low speed. Mix until well blended. Divide doughinto quarters. TIP If dough is too sticky/soft to roll, wrap eachquarter of dough with plastic wrap. Refrigerate 1 hour. Keeprefrigerated until ready to roll.4. Spread 1 tablespoon of flour os large sheet of waxed paper.5. Place a quarter of dough on floured paper. Flatten dough slightly,turn over, and cover with another sheet of waxed paper. Roll dough to1/4" thickness. Cut out with floured cutter. Transfer to ungreasedbaking sheet, 2" apart. Sprinkle with decors, or leave plain to frostwhen cooled.6. Bake at 375'F. for 5-9 minutes (bake smaller, thinner cut-outscloser to 5 minutes, larger cut-outs closer to 9 minutes).7. DON'T OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter, cool, frost if desired.
Sincerely,
Michelle








(this was taken under the bridge..sorry it's blury..used my phone to take the pic)











