1950s Holiday Recipes
Cookie cutting and decorating reached its height during the boomer years with Christmas cookie cutouts of reindeer, trees, stars, and bells providing sustenance for kids and dads. During the holidays, Moms packed their favorite home-baked cookies into Tupperware containers and carried them to cookie swap parties with friends and neighbors. Red plastic cutters replaced tin cutters during the war years when metal was scarce. They can now be found today at garage sales and flea markets.
Easy Sugar Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla or almond or lemon extract
Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and extract. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden.
Let stand on cookie sheet two minutes before removing to cool on wire racks.
Easy Cookie Frosting
4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired, and decorate your cookies.