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Best Sugar Cookie Recipe

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This recipe for Best Sugar Cookie, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Devin Fagan

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter, softened
1 c. white sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
1 egg
2 tsp. baking powder
3 c. flour

Directions:
Directions:
Preheat oven to 350 F. In the bowl of your mixer cream butter and sugar until smooth. Beat in extracts and egg. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand. DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8). Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

NOTES:
*If you must chill the dough just leave it on the counter top for 10 minutes before rolling or work the dough with your hands for a few minutes.

*You can omit the almond extract if you do not have it available, however the taste is really fantastic with the hint of almond.

*Keep in mind that the recipe yield will vary according to how thick you roll your cookies and how large or small your cutters are.

*Bake for 6 minutes to test. They should be soft. Leave them on the baking sheet for 5 minutes before transferring to cool completely. If you reach 7-8 minutes and the edges turn brown your cookie will be crisper.

 

 

 

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