“To Roll or Not to Roll” Sugar Cookies

I adapted this recipe from a bag of Gold Medal Flour. I opted "not to roll" -- so much easier that way!

In case you're wondering, the imitation butter flavor (McCormick's brand) that I used is MSPI-friendly -- although it contains "artificial flavor," which some people avoid. You can find it in the spice aisle near the vanilla, but if you would rather leave it out, just double the vanilla.

“To Roll or Not to Roll” Sugar Cookies

1 cup sugar
1 cup shortening
½ tsp. vanilla
½ tsp. MSPI-friendly imitation butter flavor
½ tsp. almond extract
1 egg
2 1/3 cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
Colored sugar or granulated sugar

Heat oven to 375.

FOR NO-ROLL COOKIES: In large bowl, beat sugar and shortening on low speed or with spoon until light and fluffy. Stir in vanilla, butter flavor, almond extract and egg. Stir in flour, baking soda and salt. Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar. Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.

FOR ROLLED CUTOUT COOKIES: Use 1½ cups powdered sugar instead of 1 cup sugar. In large bowl, beat powdered sugar and shortening on low speed or with spoon until light and fluffy. Stir in vanilla, butter flavor, almond extract and egg. Stir in flour, salt and baking soda. Cover and refrigerate at least 2 hours. Divide dough in half. Roll each half ¼-inch thick on lightly floured surface. Cut into desired seasonal shapes with 2 to 2½-inch cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack.

About 4 dozen cookies.