Sugar Cookies
"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."
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
60 cookies
- Serves:
- 60
ingredients
- 354.88 ml confectioners' sugar
- 236.59 ml butter, softened
- 1 large egg
- 4.92 ml vanilla
- 2.46 ml almond extract
- 591.47 ml flour
- 4.92 ml baking soda
- 4.92 ml cream of tartar
- granulated sugar
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
