How do I bake sugar cookies that keep their shape and don’t rise?

Question by Brandi D: How do I bake sugar cookies that keep their shape and don’t rise?
I make cookie bouquets and need my cookies to not spread or rise. I already cut them thick to be able to insert my cookie stick.

Best answer:

Answer by Tara Fabulous
OLD-FASHIONED SUGAR COOKIES
There are untold numbers of sugar cookie recipes circulating throughout the Midwest. As students of this sweet know, lard makes for a particularly toothsome cookie, with a texture at once crisp and sandy. For a cookie that is crisp but also chewy, vegetable shortening is best.
1/2 cup lard or vegetable shortening, melted and cooled
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup sugar plus additional for coating the cookies
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt

In a large bowl stir together the lard or shortening, the butter, 1 cup of the sugar, the egg, and the vanilla. Into the bowl sift together the flour, the baking soda, and the salt and stir the mixture until it forms a dough. Chill the dough, covered, for at least 2 hours or overnight.
Preheat the oven to 375°F. Roll rounded tablespoons of the dough into balls, roll the balls in the additional sugar, coating them completely, and arrange them 3 inches apart on lightly greased baking sheets. Flatten the balls with the bottom of a glass dipped in the sugar (the edges will crack slightly) and bake the cookies in batches in the middle of the oven for 8 to 12 minutes, or until they are pale golden. Transfer the cookies to racks and let them cool. The cookies keep in an airtight container for 1 week.

Makes about 32 cookies.

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  1. Steve G says:

    Choose any cookie recipe you want, all you have to not do is add the leavening agent,i.e. baking powder/baking soda, makes’um flatten then a pancake. For the shape and size you may want to invest in cookie ring molds

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