This recipe for an old-fashioned, rolled sugar cookie comes from an old, torn and tattered Pillsbury cookie bake-off cookbook that Jen's mom purchased in the early 1950's. Jen's family made these every year at Christmas time, using cookie cutters of many shapes, then decorated them with icing. Yum!
Sift together the flour, baking powder, baking soda, and salt; set aside.
Cream shortening; add gradually the sugar, creaming well. Add the egg, milk, and vanilla; mix well.
Gradually blend in the dry ingredients, mix thoroughly. If desired, dough may be chilled.
Roll out dough on floured pastry cloth or board to 1/16" thickness. Cut with floured knife or cutter. Place on ungreased baking sheets. Bake at 400F for 5-7 minutes -- use lesser time to start with as cookies brown quickly. Watch carefully to make sure they don't burn. Allow to cool on pan for 1 minute, then remove to wire racks. When cool, ice if desired. (The original Pillsbury recipe does not include icing; instead of icing, sprinkle with sugar or cinnamon sugar, if desired.) Makes 6 dozen.
ICING ~ From the Gingerbread Men recipe:
Cream butter while slowly adding sugar. Add cream, salt, and vanilla; mix until smooth. Divide mixture into small bowls and add a few drops of food coloring as desired. Spread on cookies. If needed, thicken with sugar, or thin with cream.