Friday, December 17, 2010

Sugar Cookies

I am so not into decorating cookies.  Forget the frosting.  My sassy kids are lucky to get colored sprinkles, sanding sugar and chocolate jimmies.  Oddly, they seem to be satisfied.

This is the best sugar cookie recipe I've found.  For years I used a recipe that called for regular, granulated sugar.  They were fine, but when I started using powdered sugar, WOW, what a difference!  They hold their shape so nicely, do not spread, and make for a tender and delicious cookie.

Of course I use almond extract in addition to the vanilla.  Plain vanilla is just fine, I told my friend from the East Coast, but here in the Great White North, almond is the deal.  In everything.

Sugar Cookies

1 1/2 cups powdered sugar
1 cup softened butter
1 tsp vanilla extract
1 tsp almond extract
1 egg
2 1/2 cups unbleached, all-purpose flour
1 teaspoon baking powder

Cream sugar, butter, egg and extracts together in a bowl.  Add flour and mix to combine.  Form into a ball and chill, covered, in the refrigerator for an hour or two.  Roll out 1/4 inch thick (or a bit less) and cut out!  Decorate with sprinkles, then bake on parchment lined baking sheets at 375 degrees for 8-10 minutes until just baaaarely golden on some of the edges.  Cool on a wire rack.




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