What's Cookin': Old fashioned sugar cookies

I recently found a new food blog that I'm loving and love the idea of the Clara Project and trying out old recipes.  One of the first recipes I read on the site was for the the old-fashioned sugar cookies and I immediately thought they'd be great for holiday exchanges, or any time of year with the right cookie cutter, but wanted to give them a try before making them for mass consumption.  Luckily my good friend Amber was a willing participant in the trial run.  The first batch turned out OK, but needed to be baked a minute or two less, and I wasn't in love with the idea of using shortening.  Round two included butter and less bake time, and bingo, just what I was looking for, a simple, easy-to-decorate, classic cookie.  Almost every recipe posted to this site spikes my interest and I'm excited to try out this recipe, this recipe, and this recipe next. 

Best crispy old-fashioned sugar cookies
From writes4food


1/4 cup shortening or butter (I prefer butter)
2/3 cup granulated sugar
1 egg, lightly beaten
1 Tbsp. milk
1/2 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg white whisked with 1 tsp. water for finishing
granulated or decorative sugar for finishing

In the bowl of a stand mixer (or in a bowl and using a hand mixer), cream together shortening and sugar until light and fluffy, about 2 minutes. Add the beaten egg and mix to combined; add milk and extracts and stir to combine thoroughly. Sift together the flour, baking powder and salt and add to the mixing bowl; stir to combine well. Transfer the cookie dough to a sheet of waxed paper or plastic wrap, cover and refrigerate for about 30 minutes.

Preheat oven to 350 degrees; spray a cookie sheet lightly with cooking spray, or line with parchment paper. Divide dough in half and roll out one half to about 1/8-inch thick (keep the other refrigerated until ready to use). Cut out shapes with a cookie cutter dipped in flour; transfer cookies to the baking sheet about 1/2 inches apart. Brush the cookies lightly with egg white and sprinkle generously with granulated or decorative sugars. Bake for 12 to 14 minutes, until edges are very lightly brown. Remove baking sheet from the oven and let it sit for 1 minute before transferring cookies to a baking rack to cool.