Directions: |
Directions:Cream butter and sugar. Add eggs and vanilla. Beat until light and fluffy. Sift together dry ingredients. Blend into creamed mixture.
You can roll and cut the dough immediately, chilling the portion you are not using. If the dough is not workable, chill.
I roll the dough between 2 sheets of plastic wrap, flouring the surface as needed to prevent the dough from sticking. Roll to desired thickness, about ¼ inch. Cut into shapes.
If you want to decorate them with sprinkles, brush with milk or diluted egg white or clear corn syrup (Karo) and decorate.
If you want to make "windows", cut out openings and fill with broken pieces of clear, hard candy such as broken Lifesavers. These are nice because they have fruit flavor.
Bake on cookie sheets lined with parchment at 350 degrees for 10 to 12 minutes until firm but not brown.
Cool slightly. Remove from cookie sheets. If you have made “windows” in the cookies, allow them to cool long enough so the candy detaches from the foil. Peel the parchment away from the cookie.
If you want to ice the cookies, use royal icing (recipe found in this Cookbook) or make a glaze of sifted confectioners sugar with milk and food coloring. Paste food coloring with royal icing will give you shiny cookies with brilliant colors. Use small knives (like a butter knife), paint brushes and pastry bags to decorate.
Allow iced cookies to set on waxed paper until firm. You may end up with cookies that are too beautiful to eat! |
This recipe for Sugar Cookies is from