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Fourth Of July Sugar Cookies


© Amy Cordray

STEP 1

Basic Recipe:
6 cups flour
1 Tbsp. salt
2 1/2 cups Butter Flavored Crisco

Blend flour and salt together, cut in Crisco until dough resembles tiny peas. Makes 7-8 cups. Can refrigetate for up to 3 weeks.

STEP 2

Sugar Cookie Recipe:
2 cups Basic Recipe mix
3/4 cup sugar
1 tsp. baking powder
1/4 cup flour
1 tsp. vanilla
1 egg

Mix together all ingredients. Roll dough out to 1/4" thickness and cut with desired cookie cutter shapes (stars, flags, etc). Bake at 375 degrees on a lightly greased cookie sheet for 5-8 minutes (watch carefully, cookies should barely brown). Frost when cool.

* For the frosting I use the white cake frosting in the tub with food coloring. It works great!

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The copyright of the article Fourth Of July Sugar Cookies in Recipes for Picky Eaters is owned by Amy Cordray. Permission to republish Fourth Of July Sugar Cookies in print or online must be granted by the author in writing.

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