2015 Recipe Contest Submissions

Aspen’s Sugar Cookies


3/4 cup shortening (part butter)
1 cup sugar
2 eggs (beaten)
1/2 tsp (teaspoon)pure vanilla extract
2 1/2 cups sugar
1 tsp baking powder
1/2 tsp salt’


In large bowl cream shortening/butter with sugar, next add 2 beaten eggs, vanilla, salt, baking powder, & flour and mix well. Chill 1 hr in the icebox. Roll out dough into a log and chill again for 1/2 hr. Slice into 1/8 inch slices & place them onto an un-greased cookie sheet. Lightly sprinkle sugar on top of cookies. Bake at 400* for 6-8 minutes. Lift the cookie up and when the bottom is lightly golden brown, remove them and place onto a cookie sheet. Sometimes I do not roll the dough into a log, instead I roll out the dough and use cookie cutters. After the cookies cool, I use decorator icing.

Decorator’s icing… Mix 2/3 cup butter melted, 4 cups confection sugar…adding 1/2 cup at a time, 1 tsp. clear vanilla extract and 2 or 3 TBLS (tablespoons) of cold milk. Beat well. And add food coloring of your choice. I like light blue… if feels more wintery. If you want very white, use crisco instead of butter. I prefer to put the icing into a bottle with a narrow tip (like a squirt bottle) to decorate the cookie..the icing must be a little firm to do this. I outline the cookie edge, then I add a little thinner icing to the center of the outlined icing, then use a toothpick or paint brush to spread the icing around inside the outline.

Betty Davis

Our family has a tradition of holding a “Family Cookie Exchange”. And each year everyone makes their favorite cookie and and we each make 1 doz for each family represented in the exchange. This cookie tastes lightly sweet and tastes like Christmas. and reminds me of the pink cookies that comes from our local bakery.