Nutritional Info

Nutrition Facts

Serving Size 1 (79g)

Calories 279
Calories from Fat 158 (57%)
Amount Per Serving %DIV
Total Fat 17.6g 27%
Saturated Fat 6.6g 33%
Monounsaturated Fat 7.4g
Polyunsaturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 57mg 19%
Sodium 114.2mg 5%
Potassium 33.3mg 1%
Total Carbohydrate 22.7g 8%
Dietary Fiber 1.1g 4%
Sugars 0.6g
Protein 4.3g 9%

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Recipe Description
Ethel Jaffee and Aunt Sally were great friends and matchmakers (they brought Ethel's daughter, Aunt Hilda and Sally's brother, Uncle Lou together). Ethel made these cookies by hand, and you can too. I like to use a machine just to save time, but it isn't really necessary. These sturdy cookies are extremely versatile. Roll them and cut them out with your favorite cookie cutters. Form the dough into cylinders and slice them for "icebox" cookies. Roll the dough into balls and flatten them with a sugar dipped glass for sugar cookies. Make a giant cookie puzzle! Add chocolate chips, nuts, raisins or poppy seeds. The possibilities are endless. As an added benefit for the observant, they can be served with meat or dairy meals.
Prep time
30 min
Cook time
15 min
Ready In
45 min

Ingredients

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Serves To:USMetric
1/2 Teaspoon(t)  salt
5 Cup(c)  all purpose flour
1 Teaspoon(t)  almond extract
2 Teaspoon(t)  pure vanilla extract
3   large eggs, at room temperature
1 1/2 Cup(c)  sugar
2 Cup(c)  solid vegetable shortening

Preparation

Cream the shortening and sugar with an electric mixer on medium speed, scraping the bowl several times, until smooth and creamy, about 1 minute. Add the eggs, one at a time, beating until combined. Then add the vanilla. Scrape the bowl and beat just to combine. Stir the flour and salt together in a bowl, and stir the flour mixture into the wet ingredients with a wooden spoon. (If you try to beat it in, you'll be wearing it.) Beat on medium low speed just to combine. Roll the dough out between two pieces of waxed or parchment paper until it is 1/8 to 1/4 inch thick, making as many sheets of dough as are comfortable to handle. Without removing the paper, pile the sheets of dough onto a baking sheet and freeze them until firm, about 30 minutes. Preheat the oven to 350°F. Line several baking sheets with parchment paper. Remove a sheet of dough from the freezer, remove the paper, and cut it into shapes with cookie cutters. Re-roll and cut out the scraps, cutting out as many cookies as will fit on two baking sheets. Bake, two sheets at a time, on the bottom third and top third oven racks, rotating the sheets from top to bottom and front to back halfway through, until the cookies are beginning to brown at the edges, about 10 to 15 minutes. Let the cookies cool on the baking sheet set on wire racks. Repeat with the remaining dough.

Additional notes

Variations: Replace the almond extract for maple or peppermint flavors. Aunt Sally added 1 cup chopped walnuts and/or 2 cups of chocolate chips.

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