It’s time to make Christmas cookies! Time to pull out that fifty year old tried and true Betty Crocker recipe for sugar cookies. Cookies that can be shaped like Santa, Rudolph, a star or a holiday tree.
And with that old vintage recipe let’s hope you have some tried and true kitchen tools to help you get the job done. There’s nothing like using vintage measuring cups, mixing bowls, a beautiful rolling pin and of course, the vintage cookie cutters.
Vintage Pyrex measuring cups
Vintage birds-eye maple rolling pin
Cookie cutters. Fun to use and lots of fun to collect. They come in so many varieties and can make a wonderful display.
If you don’t already have all of these necessary tools, you need to come on in to The Mercantile at 4443 E. Speedway. You can browse through about 100 booths on your search for cookie cutters, rolling pins, etc. Everything you’ll need to make these delicious cookies!
***Betty Crocker Christmas Cookies***
1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2 Heat oven to 375ºF. Lightly grease cookie sheet.
3 Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Place on cookie sheet.
4 Bake for 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack. Decorate with icing, etc.
Carol Fenn 12-2017