Old Fashioned Sugar Cookies

Hey everyone-Happy Seasonal Sunday! Today I'm sharing a sugar cookie recipe that is very good, and even better sprinkled with sugar or decorations.

Update: Ma stopped by and thought these were very tasty!

I'll give you my notes first this time:

1. A half batch would make approx 32-36 chick size cookies.
2. This is not an overly sweet dough, which makes it nice with sprinkling of sanding sugar.
3. These cookies puff up a lot, the simpler the cutter, the better.
4. I rolled the dough out on parchment with wax paper on top before chilling it. Then used the cutters and removed the excess dough. Then I chilled the dough in the freezer and moved each cookie to give it a little more space.

Kathleen, notice my bunny? It's the pancake mold! I used it as a cookie cutter. I figured if I was only going to have one cookie... I wanted A COOKIE:@)

Hope you love them if you try them!

Sugar Cookies
1/2 C butter
1/2 C shortening
2 C sugar
3 eggs
1/2 tsp salt
2 tsp vanilla
1 tsp baking soda
4 1/2 C a/p flour

1. Cream butter, shortening, sugar, eggs, salt, vanilla and baking soda.
2. Add flour gradually. You may have to add the last of it with a heavy spoon.
3. Make 4 discs, wrap in plastic and refrigerate for at least 2 hours.
4. Preheat oven to 350 degrees.
5. Roll out dough on lightly floured surface to about 1/4". Cut into shapes and place on cookie sheet.
6. Bake 12 to 15 minutes. Do not brown. Remove with spatula and cool on rack.
7. You can use sugar/sprinkles before baking or ice them when cooled.