Viera’s Bakery Butter/Sugar Cookies

I’ve yet to find some larger quantity recipes that an at home baker can make. Since I know most people that make cookies always need to figure it out themselves. I thought I’d post one you can make larger or smaller based on what you need at the time. Since we sell our blank cookies for our customers to decorate also, we make cookies by the 30-50 lb batch. 600+ Cookies or more at a time. We love this recipe, as it holds up really well in the freezer, cooler, & on the shelf. If you use royal or buttercream icing on them, it really holds in the softness. We have been using this recipe in our other 2 family locations for over 20 years & we love it!!  We also use this for our sandwich cookies that are filled with dulce de leche (carmel), raspberry, & lemon. They taste amazing! Remember I’ve cute this recipe down & down & down, maybe 5 times or more. It still makes a bit much for a small kitchen aid, so I’d probably still cut it in 1/2 again. 

Viera’s Bakery Butter/Sugar Cookie 

Large Batch

1lb Butter-Softened

1lb Shortening 

Mix/Beat 3+ Min

1lb Flour

1lb Powdered Sugar

2lb Pastry Flour

5 Medium eggs

Small Batch

1/2lb Butter-Softened

1/2lb Shortening 

Mix/Beat 3+ Min

1/2lb Flour

1/2lb Powdered Sugar

1lb Pastry Flour

2 Large eggs

Mix for 3+ Minutes

Roll Out onto floured surface, cut out shapes, place on parchment papered cookie sheet. Bake at 350• for 12 minutes. Let cool & frost!!