This is not a roll and cut out dough; this is one you form a ball, squash it a bit with the bottom of a glass or your hand, and sprinkle with sugar or wait and leave blank to add a swirl of frosting later. You could make it into a cut out dough though by adding about 1/2 cup more flour and chilling the dough before rolling out on a floured surface and cutting them.
The most perfect sugar cookie
1/2 c real butter
1/2 c Crisco brand shortening
1 1/2 c Morena Pure Cane Sugar
2 eggs
2 t Watkins Original Vanilla Extract
2 1/2 c flour
1 t baking soda
1/4 t salt
1/4 t cream of tartar
1/4 t baking powder
Cream the butter, shortening, sugar and eggs till fluffy. Add the vanilla. Add the dry ingredients and beat until until blended, scrape down the sides when needed. If it's really sticky you could add a little more flour by tablespoons but don't get too much flour in there or your cookies will be too cakey.
Form balls about 1 1/2 inches and place on a baking sheet. Flatten the tops with the bottom of a glass dipped in sugar, or use your hand. Sprinkle with additional sugars or sprinkles or leave plain. Bake at 350 for 10 minutes. Cool on pan about 1 minute before removing from pan to cool completely.
