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!


  • 1 cup shortening
  • 2 cups sugar
  • 3 eggs


  • 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

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.

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.

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.