No Spread Sugar Cookies
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
4 dozen cookies
ingredients
- 1419.54 ml flour
- 14.79 ml baking powder
- 473.18 ml unsalted butter
- 473.18 ml superfine sugar (not powdered) or 473.18 ml baking sugar (not powdered)
- 2 large eggs, slightly beaten
- 9.85 ml vanilla extract
- 4.92 ml almond extract
- 4.92 ml salt
directions
- Cream butter and sugar until light and fluffy, five minutes.
- Add eggs and vanilla.
- Mix well.
- Mix dry ingredients and add gradually to butter mixture.
- Mix until flour is completely incorporated and the dough comes together.
- Chill for 1 to 2 hours.
- Roll to desired thickness on Reynolds Parchment Paper and cut into desired shapes.
- Bake on ungreased Reynolds Parchment Paper-lined baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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