from Peggy Bowe
Rosie Bowe's sugar cookies:
3/4 cup soft shortening (part butter)
1 cup sugar
2 eggs
1/2 teaspoon, flavoring (ex. vanilla or lemon or almond or a combination of two)
...
Mix these items thoroughly.
Then sift together and stir in the following items
2 1/2 cups gold medal flour
1 tsp baking powder
1/2 tsp salt
then chill overnight. Roll out 1/8" thick. Cut into desired shapes. Place on ungreased baking sheet (we now use parchment paper to line the cookie sheets) Sprinkle with colored sugar if desired. Bake until delicately golden.
Temp. 375 degrees
Time 6 to 8 minutes (you must watch the oven diligently or they will burn)
Yields about 4 dozen 3" cookies.
The secret to cut out cookies (in my humble opinion) is a rolling pin cover and a fabric pastry sheet. Rub both the rolling pin cover and the pastry sheet with flour.
Roll a small amount of dough at a time --about a cup to cup and a half. Sprinkle additional flour on the dough as needed to prevent the dough from sticking.
Cut as many cookies from each rolling as possible. Take left over dough and reform into ball and re-roll. You can do this a couple of times but the scraps will get tough if you do it too many times. It also sometimes helps to dip the cookie cutters in flour before using, then shake off the excess and cut.
Anyone who went to elementary school would recognize these cookies. My Mom made them for every holiday. She even baked dozens to have at my wedding along with the cake. Her "specialty" was being able to roll the dough out almost paper thin.
From the time I was old enough to help I was the official "sugar-er" and as I got older, I manned the oven as well. Last Thursday morning, I recreated the role, by helping my neighbor Charlotte --old skills never die, I fell right back into the rhythm. One person rolls the dough and cuts, the other sugars and mans the oven. Rosie was in heaven smiling and her spirit will be with each of you as you make these. They were her pride and joy.
PS she made cookies almost every night between Thanksgiving and Christmas so she could give a plate or a tin of cookies to almost everyone she knew for Christmas and then she made them for every other major holiday.
Rosie Bowe's sugar cookies:
3/4 cup soft shortening (part butter)
1 cup sugar
2 eggs
1/2 teaspoon, flavoring (ex. vanilla or lemon or almond or a combination of two)
...
3/4 cup soft shortening (part butter)
1 cup sugar
2 eggs
1/2 teaspoon, flavoring (ex. vanilla or lemon or almond or a combination of two)
...
Mix these items thoroughly.
Then sift together and stir in the following items
2 1/2 cups gold medal flour
1 tsp baking powder
1/2 tsp salt
then chill overnight. Roll out 1/8" thick. Cut into desired shapes. Place on ungreased baking sheet (we now use parchment paper to line the cookie sheets) Sprinkle with colored sugar if desired. Bake until delicately golden.
Temp. 375 degrees
Time 6 to 8 minutes (you must watch the oven diligently or they will burn)
Yields about 4 dozen 3" cookies.
The secret to cut out cookies (in my humble opinion) is a rolling pin cover and a fabric pastry sheet. Rub both the rolling pin cover and the pastry sheet with flour.
Roll a small amount of dough at a time --about a cup to cup and a half. Sprinkle additional flour on the dough as needed to prevent the dough from sticking.
Cut as many cookies from each rolling as possible. Take left over dough and reform into ball and re-roll. You can do this a couple of times but the scraps will get tough if you do it too many times. It also sometimes helps to dip the cookie cutters in flour before using, then shake off the excess and cut.
Anyone who went to elementary school would recognize these cookies. My Mom made them for every holiday. She even baked dozens to have at my wedding along with the cake. Her "specialty" was being able to roll the dough out almost paper thin.
From the time I was old enough to help I was the official "sugar-er" and as I got older, I manned the oven as well. Last Thursday morning, I recreated the role, by helping my neighbor Charlotte --old skills never die, I fell right back into the rhythm. One person rolls the dough and cuts, the other sugars and mans the oven. Rosie was in heaven smiling and her spirit will be with each of you as you make these. They were her pride and joy.
PS she made cookies almost every night between Thanksgiving and Christmas so she could give a plate or a tin of cookies to almost everyone she knew for Christmas and then she made them for every other major holiday.
Then sift together and stir in the following items
2 1/2 cups gold medal flour
1 tsp baking powder
1/2 tsp salt
then chill overnight. Roll out 1/8" thick. Cut into desired shapes. Place on ungreased baking sheet (we now use parchment paper to line the cookie sheets) Sprinkle with colored sugar if desired. Bake until delicately golden.
Temp. 375 degrees
Time 6 to 8 minutes (you must watch the oven diligently or they will burn)
Yields about 4 dozen 3" cookies.
The secret to cut out cookies (in my humble opinion) is a rolling pin cover and a fabric pastry sheet. Rub both the rolling pin cover and the pastry sheet with flour.
Roll a small amount of dough at a time --about a cup to cup and a half. Sprinkle additional flour on the dough as needed to prevent the dough from sticking.
Cut as many cookies from each rolling as possible. Take left over dough and reform into ball and re-roll. You can do this a couple of times but the scraps will get tough if you do it too many times. It also sometimes helps to dip the cookie cutters in flour before using, then shake off the excess and cut.
Anyone who went to elementary school would recognize these cookies. My Mom made them for every holiday. She even baked dozens to have at my wedding along with the cake. Her "specialty" was being able to roll the dough out almost paper thin.
From the time I was old enough to help I was the official "sugar-er" and as I got older, I manned the oven as well. Last Thursday morning, I recreated the role, by helping my neighbor Charlotte --old skills never die, I fell right back into the rhythm. One person rolls the dough and cuts, the other sugars and mans the oven. Rosie was in heaven smiling and her spirit will be with each of you as you make these. They were her pride and joy.
PS she made cookies almost every night between Thanksgiving and Christmas so she could give a plate or a tin of cookies to almost everyone she knew for Christmas and then she made them for every other major holiday.
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