Taste: Leave these cookies out for Santa this Christmas

Roll-out sugar cookies must be the quintessential holiday cookie. These cookies don’t have any flavors that scream Christmas, but there’s something about taking the time to roll-out, cut-out and decorate cookies that mean that the holidays are here.

Because sugar cookies are simple, the myth is that they’re easy. While they’re not overly complicated, results are best had when directions are followed and no substitutions are made.

That’s why I’m a fan of this particular sugar cookie recipe, which has two unusual ingredients: shortening and sour cream.

Usually, I’m a butter gal. Even as a child, I never liked “butter” on things, because “butter” was usually Country Crock margarine.

One time, in adulthood, we had real butter on the table at a dinner at my parents’ house, and I put some on a bun. My grandma thought it was quite out of character.

But, in these cookies, I use a butter-flavored Crisco stick. Vegetable shortening used to be partially-hydrogenated oil, which mimicked butter.

Since 2007, Crisco removed trans fat from its product, reformulating using less partially hydrogenated oils and more fully hydrogenated oils.

Calorie wise, all fats are about the same. There’s roughly 100 calories in a tablespoon of butter, shortening or olive oil, according to the nutrition facts.

Oddly enough, oils that are often lauded as “healthy” have a little bit higher calories than butter or shortening. Butter clocks in at 102 calories per tablespoon, shortening at 110, and olive oil and canola oil are both around 120 calories.

But I digress. The reason shortening works so well in these roll-out cookies is because it leaves room for error.

Butter is kind of finicky and oil doesn’t produce the right texture, but shortening is the best of both worlds. That means the dough can be rolled out many times before getting tough, but still produce soft and flavorful cookies.

I honestly don’t know what the scientific reason for the sour cream is. It might be the acid to create the leavening reaction with the baking soda.

It also adds some tang and extra fat to the dough.

This dough holds its shape quite well, it does puff up a little bit and edges do get a little soft in the oven, but overall a moose still looks like a moose and a star still looks like a star.

When it comes to decorating cookies, I go off the beaten path a little. Growing up, we always put melted chocolate on the sugar cookies.

I think mostly because we had a very chocolate-forward household. I can’t think of a universally enjoyed dessert that wasn’t chocolate.

I like the melted chocolate on sugar cookies for a few reasons: It creates a neat texture contrast between the cookie and the slab of chocolate, it sets so there’s no reason to worry about ruining a design and it’s simple. I just melt chocolate chips on a double boiler.

Of course, frosting, icing or even royal icing can be used to decorate. No matter what method of decoration is chosen, one must always add sprinkles.

Roll-out sugar cookies

Ingredients

• 6 cups of flour, plus more for rolling.

• 2 teaspoons of baking soda.

• 1 teaspoon of salt.

• 1 cup shortening.

• 2 cups of sugar.

• 2 eggs.

• 2 teaspoons vanilla.

• 1 cup sour cream.

• 2 12-ounce bags of milk chocolate chips.

• Sprinkles of all shapes, sizes and colors.

Instructions

• In a large mixing bowl, combine flour, baking soda and salt. Whisk together until combined.

• In a separate bowl or the bowl of a stand mixer, cream together shortening and sugar. Add eggs until just mixed, add vanilla and sour cream.

• Gradually add dry ingredients to wet until combined. Cover and refrigerate for a few hours or overnight.

• Preheat the oven to 400. Sprinkle a work surface with flour.

• Split dough into equal four parts, roll out and cut out using your favorite cookie cutters. Save the scraps. Repeat with the other three dough balls. Combine the scrap pile and continue rolling cookies until all the dough has been used.

• Bake for 7 to 8 minutes. Make sure the cookies are completely cool before decorating.

• Using a double boiler, melt one bag of chocolate chips using indirect heat. Using an offset spatula or small rubber scraper, cover cookies with a thin layer of chocolate. Decorate with sprinkles. Chocolate may need to be reheated several times throughout the process, add additional chips as necessary.

• Make sure chocolate is set before storing. Store in an airtight container, separated by wax paper layers.

Recipe adapted from Do It Yourself Divas. https://www.doityourselfdivas.com/2011/02/diy-best-sugar-cookies-on-planet.html

This article originally appeared on Aberdeen News: Taste column Leave these cookies out for Santa this Christmas