Top Secret Cookie Recipe
Have you been good this year? If you’ve been a bit naughty but you want great presents you need a way to bribe Santa. This article contains the answer. Here are the top four secret recipes that Santa is bound to love. If you don’t believe it, try them! You’ll see why Santa is tripping over these cookies.
Classic Celebration Sugar Cookies: A classic recipe Santa loves!
This recipe can be doubled(Santa might like that!)
2 3/4 cups unbleached all-purpose flour
1/2 cup cornstarch
1 tsp. baking powder
1/4 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup (8 TBS.) vegetable shortening, such as Crisco
1 cup sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. almond extract
In a medium bowl, stir the flour, cornstarch, baking powder, and salt together; set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, vegetable shortening, and sugar until smooth and slightly lightened in color, about 1 minute Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg, vanilla, and almond extract and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it. The dough will be soft and smooth.
Divide the dough in half and form it into two smooth disks about 6-inches in diameter. Wrap the disks in plastic wrap and refrigerate until firm enough to roll without sticking but not so hard that it is difficult to roll out, about 1 hour.
Position rack in the middle of the oven. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Lightly flour the rolling surface and rolling pin. Unwrap one piece of dough and roll it out to about a 12-inch circle that is 3/16-inch thick. Carefully cut out cookies with cookie cutters. Transfer cookies to baking sheets with a thin metal spatula, placing them 1-inch apart. Gather scraps and re-roll as necessary, but remember the more you work the dough the harder the cookies will be when baked.
If you want to decorate these cookies with colored sugar, shake sugar on before baking. Bake one sheet at a time for 14 minutes, until edges and bottoms are lightly browned. Cool on sheets about 5 minutes. Use a metal spatula to transfer to wire racks to cool completely.
While first batch is in the oven, unwrap second piece of dough and continue the process.
These cookies can be stored, tightly covered, up to one week.