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Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 29, 2012

Marge’s Marvelous Sugar Cookies

Written by: Susan Axelrod

Submitted by Kerry de Bree and Lisa Wellman

1 cup shortening
1 ½ cup sugar
3 large eggs
1 ½ teaspoon vanilla
3 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt

1 egg white
½ teapoon vegetable oil
Milk (approximately 1/8 cup)
Powdered sugar (approximately 16 oounces)
Food coloring


Preheat oven to 375 degrees.

Cream together shortening and sugar. Add eggs and vanilla. Beat until smooth.  In a separate bowl, sift together flour, baking powder and salt.

Work flour into creamed mixture.

Wrap dough in wax paper and chill until firm (approximately 2 hours in the refrigerator).  Dough can be frozen for later use.

When stiff, roll out dough on a generously floured surface and cut out cookies.

Bake on ungreased cookie sheets at 375 degrees for 5-8 minutes until edges and bottoms are slightly browned.  Cool on cookie racks.

Beat egg white until frothy.  Add vegetable oil to give frosting a slight sheen.  Add a small amount of milk and stir.  Add powdered sugar until desired consistency.

Frosting should be bright white and slowly and thickly drip off a knife. Color as desired.

Frost cookies once completely cool. Decorate as desired. Let sit on wax paper for at least one hour to dry completely.

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