This also came out of the Raleigh News and Observer, but  over 20 years ago.  I had tried many times to make cut-out cookies.  My Mother had a recipe called Tea Cakes, but we had to mix so much flour in to keep the dough from sticking to everything that the cookies turned out like Milkbones.  Until I found this recipe, I had limited success – either the dough was too sticky to handle well or the cookies just weren’t very tasty.

These cookies have a great taste – the orange is a little different
– and wonderful texture.  Just don’t think about the calories from
fat.

Some of the tricks that I’ve had success with are:

1. Chill the dough well.  I usually make it a day ahead. I have made it several days ahead and kept in the refrigerator until ready to cut and bake.
2. Use a pastry cloth on the rolling pin and rub some flour in it periodically.
3. I use a plastic cutting surface ( Tupperware ) to roll the cookies on.  I also sprinkle it with flour and rub it in at the beginning and  before each new batch.
4. Use a spatula to move the cookies from the cutting surface to the pan.
5. Have some small cookie cutters ( little star, donut hole, etc.) for places you can’t get big cookies.  The more times you re-roll the dough, the less delicate the texture.
6. Chill scraps before re-cutting.  I stick them in a bowl in the freezer.
7. Avoid the temptation to add extra flour to the dough when you are mixing it.  It will be easier to handle after chilling.

Ingredients:

• 1 C. shortening
• 1 1/4 C sugar
• 1 t. vanilla
• 1 t. orange extract
• 2 eggs
• 1 T. milk
• 3 to 3.25 C. sifted flour
• 1/2 t. salt
• 2 1/2 t. baking powder
• decorations

Cream together shortening, sugar, vanilla and orange extract.

Add eggs.

Beat until light and fluffy.  Stir in milk.

Sift together flour, salt and baking powder.

Stir into creamed mixture, blending in well.

Chill at LEAST 1 hour.

Roll 1/4 of the dough at a time on a lightly floured surface to 1/8
inch thickness.  Cut, place on greased cookie sheet.

Sprinkle with decorations.  Bake at 375 for 6-8 minutes until
edges just begin to brown.

Remove to cooling rack.