Sugar and Spice Cut Out Cookies

From: (Steve Hammond)
Date: Tue, 12 Oct 1993 20:19:11 GMT

These cookies are pretty easy to make and don't take much time
to cook.  They are perfect for decorating at holiday time
or just plain all year round.

This recipe makes *LOTS* of cookies.  There are two steps to
the process.  First, make a basic cookie mix.  This
will keep for a long time in the refrigerator.  The cookies
are made by taking 4cups of the mix at a time and adding
spices and eggs.

This recipe came off the side of a Domino sugar bag.  When I was
a child, Mom always used to to make these cutout cookies before
Christmas and then we would frost them with my Grandmothers.

  - Steve 

   (cookie mix) Dry ingredients

                     Full Batch    Half Batch
                   |            |
All Purpose Flour  |  10 cups   |  5 cups
Granulated Sugar   | 7.5 cups   |  3.75 cups
Baking Powder      |   4 Tbs    |   2Tbs
Salt               | 4.5 tsp    |  2.25 tsp
Shortening,        |            |  1.5 cups
Margarine, or      | 3.5 cups   |    plus
Butter             |            |   2Tbs
Yield:             | 21 cups    |  about 10 cups

- Don't use unbleached, cake, or self-rising flour
- If you choose margarine, don't use whipped or
  soft type
- If you choose butter, use regular salted butter only
- Have all ingredients at room temp.

1. Mix flour, sugar, salt, and baking powder together 
   until well blended.

2. Add margarine, butter, or shortening.  Use hands
   and work into dry ingredients until mixture resembles
   coarse cornmeal.

   (I usually use a pastry knife to blend the butter)

3. Store in air tight container in refrigerator until 
   ready to use.

4. To use have it at room temp.


4   cups of cookie mix above
1   tsp cinnamon
1   tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1   TBS white vinegar
1   large egg beaten

Blend mix, spices, vinegar, and egg together thoroughly.
If too soft to roll out, shape on wax paper into an oval
about 1/2 inch thick.  Slip into plastic bag, close tightly,
and chill for an hour.  (If chilled longer, remove from 
refrigerator 1/2 hour before rolling.)  Roll 1/2 of the dough
at a time.  Roll dough out 1/8 of an inch thick.  Cut
desired shapes and transfer to greased baking sheets.  Bake
at 375 for about 6 minutes.  Do NOT brown.  Cool one minute
and then remove to rack.  Store airtight.

Eat plain or decorate with frosting, candies, sprinkles, etc.  

Yield: 80-100 cookies depending on cutter size.