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DESSERTS:
COOKIES
No - Fail Sugar Cookies
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No- Fail
Sugar Cookies |
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Great when using
complex cookie cutters...
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2
cups |
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butter, softened |
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2
cups |
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granulated sugar |
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6
cups |
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flour |
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3
tsp |
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baking powder |
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2
large |
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eggs |
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2
tsp |
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vanilla extract (or desired flavoring-
such as almond) |
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1
tsp |
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salt |
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1 |
Cream butter
and sugar until light and fluffy. Add eggs and
vanilla. Mix well. Mix dry ingredients in a
separate bowl, and add a little at a time to
butter mixture. Mix until flour is completely
incorporated and dough comes together. |
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2 |
Chill for 1
to 2 hours (or see tips below). |
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3 |
Preheat oven
to 350°F. Make sure you let your oven preheat
for at least ½-hour before baking these or any
other cookies. |
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4 |
Roll to
desired thickness and cut into desired shapes.
Bake on ungreased baking sheet for 8 to 10
minutes, or until just beginning to brown around
the edges. (longer time for thicker cookies) |
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5 |
Gently
remove cookies with a spatula and let them cool
on wire racks. |
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Yield: Five dozen
3-inch cookies |
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Cooking Tips |
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*KitchenGifts.com
tip for rolling out dough without the mess: Rather than
wait for your cookie dough to chill, take the freshly
made dough and place a glob between two sheets of
parchment paper. Roll it out to the desired thickness,
then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your
dough between sheets of paper until you have used it
all. By the time you are finished, the first batch will
be completely chilled and ready to cut. Reroll leftover
dough and repeat the process. Add added bonus is that
you are not adding any additional flour to your cookies. |
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Recipe Source |
http://www.kitchengifts.com
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "These are the perfect cookie for
decorating. The dough rolled out so easily, and didn't spread
while baking. They were easy to glaze- I used the
glace icing."
-San Diego, CA
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