It’s the name that won me over.
Who in their right mind could pass up making a cookie named Paul Bunyan Sugar Cookies? As you can see I couldn’t. These huge sweet cookies are a perfect treat for Valentine’s Day – imagine how creative you could be in decorating them too. I chose simplicity with this batch, but I wouldn’t be opposed to decorating some with some pretty pink icing and some colorful sprinkles ether.
I found this recipe while snooping through the cookbook, Better Homes and Gardens Cookies and Candies. The name alone was enough to inspire me to give the recipe a try and I’m glad I did.
These cookies are soft on the inside, but are durable enough for decorating, packaging, and/or easy transporting. You will also need very inexpensive tool if you decide to make these giants – a large mouth tin can. I used a large soup can about the same diameter as a one pound coffee can.
Paul Bunyan Sugar Cookies – adapted from Better Homes and Gardens Cookies and Candies Cookbook
1 c. butter or margarine
1 1/2 c. granulated sugar, plus additional sugar for topping
1 tbsp. plus 1 tsp. vanilla extract
3 1/2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
In a large bowl, cream shortening, sugar, eggs, and vanilla until light and fluffy. Stir in flour, baking powder, and salt, mixing well. Chill dough for about 1 hour.
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.
On lightly floured surface roll out dough to about 1/4” thick. Cut out cookies with can and place on prepared cookie sheets about 1 “ apart. Bake for about 9-10 minutes, or until lightly golden. Be careful not to over bake. Remove from the oven and sprinkle sugar on top. Cool before moving. Makes about 14 cookies.
I did sprinkle some mini chocolate chips on some of the cookies as soon as they came out of the oven – yum! You can also put raisins in the batter – completely optional.