Prep 30 mins
Cook 40 mins
Heavenly light, crispy-thin cookies that melt in your mouth. If the dough is rolled out between plastic wrap, you can instantly become an expert at rolled cookies. They're so delicate and crisp when done this way. I've never tried to frost them; they may be too fragile for that. These cookies may be baked and frozen in a rigid container.
- 1 1⁄2 cups confectioners' sugar
- 1 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- granulated sugar
- Preheat oven to 375°.
- Cream confectioners' sugar and butter; beat in egg, vanilla and almond extract; sift together the flour, baking soda and cream of tartar; add to creamed mixture and mix well.
- Divide the dough and place a bit (1/6th to 1/8th of the dough) on one half of a long sheet of plastic wrap; fold the other half of the plastic over the top of the dough and roll out thinly, about 1/8".
- Place the resulting "sandwich" on a cookie sheet and put in freezer until firm; by the time you finish rolling out the rest of the dough between pieces of plastic wrap, the first one into the freezer will be cold enough to cut cookies out of.
- Remove chilled dough from freezer; remove plastic wrap, placing dough on lightly floured surface; cut cookies into desired shapes and place on ungreased baking sheets; sprinkle with granulated sugar; bake 7-8 minutes or until very lightly browned; cool on wire racks.
- Reroll scraps inside the same pieces of plastic wrap, replace in freezer and continue until all the dough has been used.
- If, at any time, dough becomes difficult to work, simply rechill in freezer.
what a great tip about sandwiching the dough between plastic wrap~~the cookies were so easy to cut! It was great for a cookie-decorating party, each child got their own to work with. of course, I doubled the recipe several times. I won't avoid cut-out cookies anymore!