*This is a re-post. These cookies are so good they demand numerous re-postings.

I have made a LOT of cookies in my 30+ years. I’ve tasted even more.

When it comes to cutouts, it’s tricky. Too much sugar and it’s just a sugar cookie – too little and they are way too dry.

I used to think my Mom’s were the best…but they always required a ton of frosting to counteract the dryness of the cookie (sorry, Mom) – I stopped making them when I got married and moved out. My aunt’s Christmas cookies, while good – were just never right either (and it’s been so long I can’t remember why).

I tried several recipes in the 8 years I’ve been married – and for the past 5 years I’ve stuck with these. I stumbled on the recipe when I was looking for Polish cookies – and that’s what these were called. BUT, the recipe called for Anise (*gag* *hurl* Blech)…and I was definitely not down with that. So I adapted the cookies to a flavor that was much better.

Let me tell you, this is the easiest dough I have ever worked with and the flavor, when done as I adapted it, is PHENOMENAL.

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The Best Sugar Cutouts

1c. Butter
1c. Shortening
2c. Sugar
5 Large Eggs
7c. Flour
2Tbs. Baking Powder
1/2tsp. Salt
1/2oz. Almond Extract (original recipe called for Anise, this substitution makes deliciousness)

Cream the Butter, Sugar and Shortening until smooth and fluffy
Stir in the eggs one at a time until incorporated
Add almond
Mix in the first 6 cups of flour
From here it’s by sight/feel. Add in flour until you get a moist batter. It should seem too sticky to roll, but solid enough to hold together.
Chill the dough for at least 2 hours. Preferably overnight.
Once thoroughly chilled, the dough is a dream to work with. Take off a handful and put the remainder back in the fridge while you roll it out for cutting.
Place a hunk on a floured surface and roll out for cutting (about 1/8″ thick).
Bake for 12-15 minutes in a 350* oven.
Frost with frosting of your choice. I love a good buttercream w/ a touch of corn syrup for shine.
Decorate all out for your holiday fun (and for Santa’s plate).

And that’s it! The strong almond flavor gives and added touch of yum. The cookies are moist enough that you could eat them plain…but really, who wants to? Frosting is 98% of why we eat the cookies, after all…right?