SUGAR COOKIES MADE WITH CRISCO RECIPES

Steps:

• Into a medium bowl, whisk together flour and baking powder. Set aside.
• In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
• Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
• Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
• Preheat the oven to 375°F.
• Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
• Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
• Repeat with the gathered scraps and remaining disk until all the dough has been used.

Steps:

• Beat together: shortning, sugars, egg, water, and vanilla until creamy.
• Combine in a separate bowl, flour, salt and soda and cinnamon.
• Add to creamy mixture, then fold in the raisins and oats, mix well.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Makes 5 dozen small or you can make them larger.
• Bake 12-15 minutes.