Aunt Chick Cookie Dough Recipe
Tulsa World, Tuesday, September 17, 1997
Cookie Dough From Aunt Chick, Frog Eye Salad from Minnesota
By Scott Cherry
Page D4
Aunt Chick Cookie Dough Recipe
1 cup shortening
2 cups sugar
3 eggs
Flavorings (1 teaspoon vanilla and 1/2 teaspoon lemon, or 1 teaspoon
vanilla and 1/4 teaspoon almond)
1 teaspoon soda
4 1/2 cups sifted measured flour
1 teaspoon salt
Cream together shortening, sugar, eggs, salt, flavoring and soda. Add flour and shape dough into an oval roll and wrap in waxed paper or place in plastic bag. Chill at least 2 hours.
Preheat oven to 350 degrees. Use a pastry canvas and covered rolling pin. Flour both lightly. Take out 1/4 or less of dough. Keep remaining dough chilled.
Roll dough into 1/4 - and 3/8 - inch thickness. With floured cookie cutter, place cutter on dough and press down firmly with fingers all around edges to make sure the entire edge is cut.
With spatula, lift cutter and dough. With thumb, rub cutting edge clean of dough. Then, using thumb, gently press dough into design of cutter. Be careful never to press closer than 1/4 inch of edge of cutter.
Slap cutter down on table or cookie sheet, and dough will come right out. Flour cutter before cutting next cookie.
Bake cookies 12 to 15 minutes. Do not allow to brown. Cool thoroughly before decorating.
Decorating Hints
- When eyes made of raisins are desired, it is best to insert raisins before baking.
- To paint colors on cookies, slightly beat one egg white, add 1 tablespoon of water and a few drops of color. Use a very fine brush. Immediately after applying this mixture, douse with colored sugar, count to 5 and shake off excess.
- For colored doughs, add desired color before flour, or to creamed mixture. After baking about 10 minutes at 325 degrees, remove from sheet at once.
- When coconut is desired, icing should be applied fairly evenly first to hold coconut; colored coconut is very effective.
Reprinted with permission from the Tulsa World.