Aunt Chick’s No-Fail Cookies

Aunt Chick’s No-Fail Cookies

Originally created by Apollo Mold to accompany Aunt Chick’s Cookie Cutter Sets in the 1970s. It’s named No-Fail because every time you make it your cookies will come out looking great. Easy to make and even easier to eat! This recipe is sweet and easily stands on its own without any extra frostings. A great recipe to use for when you have to make lots of holiday cookies!

INGREDIENTS NEEDED:

  • 1 cup shortening
  • 2 cups sugar
  • 3 eggs

FLAVORINGS

  • 1 Tsp vanilla and 1/2 Tsp lemon or 1 tsp vanilla and 1/4 tsp almond
  • 4 1/2 cups sifted measured flour
  • 3/4 Tsp salt
  • 1 Tsp baking soda

MAKING DOUGH: 
Sift together flour and salt. Cream together shortening, sugar, eggs, salt, flavoring and soda. Combine mixtures and shape dough into an oval roll and wrap in waxed paper or place in plastic bag. Chill for at least 2 hours.

CUTOUT AND BAKING: 
Preheat oven to 350 degrees. Use a pastry canvas and covered rolling pin. Flour both lightly. Take out 1/4 or less of dough. Keep remaining dough chilled. Roll dough into 1/4 – and 3/8 – inch thickness. With a floured cookie cutter, place the cutter on dough and press down firmly with fingers all around edges to make sure the entire edge is cut. With a spatula, lift cutter, and dough. With thumb, rub cutting edge clean of dough. Then, using thumb, gently press dough into the design of the cutter. Be careful never to press closer than 1/4 inch of the edge of the cutter. Slap cutter down on table or cookie sheet, and the dough will come right out. Flour cutter before cutting the next cookie. Bake cookies for 12 to 15 minutes. Do not allow to brown. Cool thoroughly before decorating.

NOTES: 
If you wish to make the colored dough, mix the color into the dough just before rolling dough in waxed paper. The colored dough should bake at only 325 degrees to help the dough retain its color.

Variations can be made on this recipe. You may add to the dry ingredients 1 1/4 tsp baking soda for a bit more flaky cookie, but this does cause a little loss of detail on the finished cookies. You can also substitute lemon extract for the almond and vanilla flavorings.

For easier cookie release – the dough must be kept chilled. If cookie dough tends to stick, be sure the cutter is clean. Occasionally, due to different egg sizes, it is necessary to work a little extra flour into your cookie dough if it is too sticky to release easily from your cutters.


Comments (16)

  1. Christine Pastorek

    I have been making your cookies for years with my husband, who made them originally with his mother! We have always used a shortening with a percentage of meat fats, but I can’t find it this year. Will regular vegetable shortening work as well?

    November 29, 2016 at 1:15 am Reply
    • carriefalzone

      Hi Christine –

      I’m afraid many companies are removing the trans fats from shortenings now. The best you can do is Vegetable shortening and it works “ok”. Because of this, I have been leaning towards more butter recipes for the cutters. Any shortbread recipes will work with these cutters. However, if you still prefer shortening try a 50/50 with butter… you may be able to get some of the fat flavor with the flakiness still!

      December 19, 2016 at 6:11 pm Reply
      • laura taylor

        I too lost the recipe, thanks for this web site. Now I will go make cookies.

        December 7, 2017 at 8:33 pm Reply
        • carriefalzone

          Good to hear Laura! I hope you are having a happy holidays! ~

          Happy Baking!
          Gramma’s Cutters

          December 13, 2017 at 1:03 am Reply
  2. Sally Hans

    My mother is 99 years old, she will be 100 in March, she made these cookies every year for all of her children’s grade school classes, each child would get 1 cookie in a separate bag with a ribbon tie. There were 8 children of school age, now I have these cutters, and actually I have an original set form the 1940’s and a newer set from the 70’s. but, I had lost the recipe , Thankyou, Thank you Thank you for this website. It just wouldn’t be Christmas without these cookies.

    December 12, 2016 at 1:08 am Reply
    • carriefalzone

      Sally thank you for sharing your story! So precious… You have a Happy Holidays!

      December 19, 2016 at 6:12 pm Reply
  3. Denise

    I have been making these cookies since the late 50’s. Always used Crisco plain the best cookies ever. I never gave the recipe out, passed it down to my daughters and now my granddaughters. Before your website I had to go pn ebay and pay a fortune for them.

    December 20, 2016 at 3:10 pm Reply
  4. Elaine

    Sally and Carrie
    My mom also made these cookies for all of our classes as children.
    I had forgotten about the individually wrapped cookies with the little red ribbon with a bow until you mentioned it. My mom has been gone 14 years now. This is the one tradition that keeps us together and has been passed down to our grandchildren. I will be making them via facetime with my granddaughter to get that Christmas spirit throughout the family!
    Merry Christmas!

    December 22, 2016 at 11:26 am Reply
  5. Erin Maddex

    My grandmother had the original cookie cutter and she used to bake these with me seeing this site brought me back to my childhood and these amazing cookies. If my grandmother wasn’t able to visit that year I knew that these cookies would be coming in the mail for me. Such a sweet reminder and tradition to carry on! So happy I found your site now I can replace my old cookie cutter that’s falling apart knowing that I am replacing it with its twin!

    April 24, 2017 at 5:26 pm Reply
  6. Terri Fontenot

    The cookies were delicious but spread and did not keep their shape. Any suggestions on how this can be corrected?

    November 26, 2017 at 5:32 pm Reply
    • carriefalzone

      Hi Terri –

      I am not sure what altitude you are at but I might suggest baking the cutters at a little bit of a higher temperature. I would also refrigerate your dough before baking or at least making sure the dough was refrigerated before rolling it out.

      I hope these tips help!

      Happy Baking –
      Gramma’s Cutters

      December 13, 2017 at 1:08 am Reply
  7. Beverly Miller

    Dear Christine;
    By any chance would you have Aunt Chicks original letter?
    Thanks so much,
    Beverly

    December 9, 2019 at 3:18 pm Reply
  8. Naida Webb

    I live in Delaware, already humid & add the additional humidity from 2 days of constant rain. And yet the dough is very dry, even after chilling for 2 hours. I’m spritzing the dough with water and re-wrapping between filling my cookie sheet. Since it’s so dry, I’m spritzing formed cookies before baking. I measured the flour after sifting. Other than going to a specialty store for soft wheat flour, is there anything else I could do? I started making these cookies in 1958 with my Mom. This has been my first year that I feel like I’ve failed.

    December 14, 2019 at 8:15 pm Reply
  9. Linda Swartz

    At 73, I’ve been making Aunt Chickies since I was 12 ! A set of used cutters went with me to college. Mom and her sisters competed for the best designs. Passed the antique cutters on to my most artistic niece ! LOl. Haven’t made the cookies in 7 yrs. Going to play with them this year with all my spare time ! Thanks for carrying on a wonderful tradition. Was such a pleasure finding the website!

    December 16, 2020 at 10:12 pm Reply
  10. LIZ JONES

    My mom used to make these cookies,and we all loved them. I made them, but they came out rock hard. I used unsalted butter instead of shorting. is that why they came out so hard? Can I use less flour?

    December 22, 2020 at 6:26 pm Reply
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