Thursday, December 23, 2010
I found an even better rolled sugar cookie recipe from the Joy of Cooking cookbook. No pictures of the cookies because I ate them all before I could frost them or even get a picture. This is very encouraging, I may try more recipes out of this book in the future.
Title: Rich Rolled Sugar Cookies
Yield: 30 Servings
1 c Unsalted butter; softened
2/3 c Sugar
1 lg Egg
1/4 ts Baking powder
1/8 ts Salt
1 1/2 ts Vanilla
2 1/3 c All-purpose flour
1. Preheat the oven to 350 degrees. Lightly grease cookie sheets.
2. Using an electric mixer, beat the butter and sugar until very fluffy and well blended. Add and beat in the egg, baking powder, salt, and vanilla until evenly incorporated. Stir in flour until well blended and smooth.
3. Divide the dough in half and shape into circles. Place each circle between large sheets of wax paper. Roll out a scant 1/4-inch thick, checking the underside frequently and smoothing out any creases. Keeping the wax paper in place, layer the rolled dough on a tray and refrigerate for 20 to 30 minutes, or until cold and slightly firm but not hard.
4. Working with 1 portion of dough (leave the other refrigerated), gently peel away and replace 1 sheet of the wax paper. (This will make it easier to lift the cookies from the paper later.) Peel off and discard the second layer. Using 2- or 3-inch cutters, cut out cookies. With a wide spatula, carefully transfer them from the wax paper to the cookie sheets, spacing
about 1 inch apart. Roll any dough scraps between wax paper and continue cutting out cookies until all the dough is used. If the dough becomes too warm to handle at any point, refrigerate it again briefly. If desired, very lightly sprinkle the cookies with colored sprinkles or colored decorating sugar.
5. Bake, 1 sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until cookies are just slightly colored on top and slightly darker at the edges. Rotate sheets halfway through baking for even browning.
6. Transfer sheets to wire racks and let cookies firm up, 1 to 2 minutes, then transfer the cookies to wire racks and let stand until thoroughly cool.
7. Store, airtight, for 1 or 2 weeks, or freeze for up to 1 month.
This recipe yields 2 1/2 to 3 1/2 dozen 2 1/2- to 3 1/2-inch cookies.