The countdown has begun for the fabulous Halloween-themed bachelorette party that I’m hosting tomorrow! I’ve been in the kitchen baking up a storm today in anticipation of the shindig. Our friends at Darigold sent over some coupons for their dairy staples, so I picked up some butter to whip up a batch of sugar cookies using my favorite recipe from my mom’s 1963 Betty Crocker Cooky Book.
Recipe slightly adapted from “Ethel’s Sugar Cookies” recipe in the Betty Crocker Cooky Book.
1/2 C Dairgold Salted Sweet Cream Butter
4 TBSP shortening
1 C sugar
1/2 tsp. lemon juice
2 1/2 C flour
1 tsp. baking powder
Tube of black icing
Blend the wet ingredients together in a large bowl, then add in the dry ingredients. Mix completely and chill for one hour.
Sprinkle flour on a board and roll out the dough, adding flour to your hands and rolling pin as needed. (Betty Crocker recommends rolling 1/8″ thick; I just eyeball it.) If you have trouble with the consistency of the dough, continue to work it over and knead it to smooth it out.
Once rolled out, use a sharp knife to cut the dough into tombstone-shaped cookies. Place on a cookie sheet and bake at 400 degrees for around 6 minutes – you’ll know they’re done when the edges start to brown gently. The cookies don’t expand too much, so you can space them fairly close together.
After the cookies are baked, place them on a wire rack to cool, then use your icing to write the letters “RIP” for full tombstone effect. Eat and enjoy! Happy Halloween!