The perfect sugar cookie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. real butter (no substitutions!)
1 c. sugar
1 egg
1 tsp. almond extract
1 tsp. vanilla extract
3 c. flour
1.5 tsp. baking powder
0.5 tsp. salt
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Directions: |
Directions:Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours.*
Bake at 350 for 8-12 minutes. |
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Personal
Notes: |
Personal
Notes: * I chill and prepare them in a slightly different manner to make candy corn cookies at Halloween and Christmas trees at Christmas. Directions below (these are for candy corn but can be altered for Christmas by substituting red and green):
Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one other portion yellow and another portion orange.
Line a standard loaf pan with plastic wrap. Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least
1/2-3/4 inches high (you don’t have to use the whole pan if you have a small batch of dough) or larger if desired. Layer orange dough
on top of previous layer and smooth. Finally layer yellow dough and smooth on top. Wrap plastic over dough and chill until firm, 30-60
minutes in freezer or 1-2 hours in fridge. Or you can store the dough in fridge for 2-3 days before baking.
Remove plastic and slice loaf into 1/4 inch slices. Trim top of slice to make straight line. Cut each slice into triangle shapes and dip top
side in sugar if desired. Bake according to sugar cookie directions. Cool completely and then if desired, dip ends in almond bark or
white chocolate and decorate with sprinkles.
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