Troll Mountain Cookies
In a mixer to be set on high speed, beat together until smooth and creamy:
1/2 cup (or 1 stick) softened butter
1/4 cup Crisco shortening
3/4 cup sugar
Then add the following to the bowl and mix well for 1 minute:
1 large egg (room temperature, not cold)
1 1/2 tsp. vanilla extract
In a separate bowl, whisk together until blended, these dry ingredients:
2 1/4 cups all purpose flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
Gradually add these dry ingredients to mixing bowl, mix on low until smooth.
Divide finished dough in half. Roll out each half on flattened wax or parchment paper,
to an even thickness of no more than 1/4”.
Use enclosed curled handle depth guide to check for correct depth.
Insert guide tip into dough and make sure it is at or just below the 1/4" mark near guide tip.
Stack rolled sheets together and refrigerate for 2+ hrs.
IT’S NOW TIME TO MAKE TROLL MOUNTAIN COOKIES!
Place one of the cold rolled dough sheets on a flat surface.
Sprinkle flour over the rolled dough and inside cookie cutter (or dip cutter in flour)
then press it firmly into dough. Lift off slowly so troll cookie releases from cutter.
If dough sticks to inside of cutter or cookie won't release from cutter easily,
either the dough is rolled too thick, or not enough flour was coating the cutter or dough.
Use a spatula to transfer cut outs to baking sheet.
Space cookies 1” apart on baking sheet (best to first line with parchment paper).
Bake in oven at 350 deg. for 8-10 minutes (or until golden around cookie edges).
Cool 5 min. on cookie sheet, then transfer to cooling rack. Enjoy!
When you gather the dough cut off scraps and roll them out again to make more cookies,
you might need to dust the surface of table (or wax/parchment paper) with flour to prevent sticking.
If too much dough sticks to cutter, use a toothpick and/or stiff dry brush to clean.
if you have to wash with soap and water, make sure to dry cutter thoroughly before reusing.