Prep Time 20 min
Cook Time 10 Min
Servings 2 to 3 dozen
Difficulty Easy

Ingredients

  • 3 cups all-purpose flour
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 1 cup Crisco® All-Vegetable Shortening
  • 1 cup sugar
  • 1 large egg
  • 2 tbsps. milk
  • 2 tsps. vanilla extract
  • Decorator sprinkles

Directions

  • Step 1

    HEAT oven to 350°F. Stir flour, baking powder and salt in medium bowl until blended.

  • Step 2

    BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.

  • Step 3

    ADD egg, milk and vanilla; beat until blended. Gradually blend in flour mixture.

  • Step 4

    DIVIDE dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness for crisp cookies or 3/8-inch thickness for softer cookies. Cut with 2 to 3-inch cookie cutters. Place 2 inches apart on baking sheet.

  • Step 5

    TOP with decorator sprinkles, if desired. Bake 8 to 10 minutes or until bottom edges are very light brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely. Frost and decorate as desired.

Serving size
(1 of 24 plain cookies)

  • Calories 170
  • Calories from Fat80g
  • Total Fat 8g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 95mg
  • Potassium 22mg
  • Total Carbohydrates 21g
  • Dietary Fiber 0g
  • Sugars 9g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 28%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 1%

*Percent Daily Values are based on a 2,000 calorie diet