Sugar Cookie Goodness

Tonight I am teaching my healthy living class: Surviving The Holidays: Part 2 and I wanted to bring in some goodies. Here is my sugar cookie recipe that I love. I will admit that this time around (in an effort to save time)  I didn’t do the cookie cutter shapes and instead just did round cut -out cookies sprinkled with crushed peppermints! Keeping Keith away from them is going to tough! 🙂


1/2 cup shortening

1/4 cup butter

1 cup sugar

2 eggs, slightly beaten

1 teaspoon vanilla

2 1/2 cups flour (can use gluten-free flour)

1 teaspoon baking powder

1/2 teaspoon salt

Cream shortening, butter, and sugar together; stir in eggs and vanilla; stir in flour, baking powder, and salt until dough (which will be very soft at this point) comes together.

 Cover dough and refrigerate 6-8 hours or, preferably, overnight. (I usually just mix it up the night before) 

 Once dough is thoroughly chilled (it will be stiff at this point) roll out about 1/6″ thin on a lightly floured surface; cut cookies into desired shapes and place them onto an ungreased or parchment-lined baking sheet.

 Bake at 375° for 7 minutes or just until edges of cookies begin to brown; allow cookies to cool on baking sheet for 1-2 minutes; remove cookies to cooling rack to cool completely.

 Yields: 48 cookies (4 dozen)

Per Cookie: 70 Calories; 3.4g Fat (1.2g saturated fat); 11mg Cholesterol; 41mg Sodium; 9.23g Carbohydrates; 0.2g Fiber; 4.2g Sugar; 0.9g Protein



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