Sugar Cookies
Hope
everyone’s had a pleasant weekend-it’s been a busy one for me! We got back from Vancouver Saturday morning (I
had to wake up at 5:30, ugh!) and ran errands Saturday & Sunday. Planning Christmas Dinner with Marlina….super
excited! I’ve also been playing around with
my new laptop Gavin surprised me with (he couldn’t wait for
Christmas!) I absolutely love it…my previous one was over 8 years old (and
still running!). I’ve put it in
hibernation for the time being to give it a breakJ
Anyway,
Continuing on! I think it’s extremely important
to have recipes that you can trust-especially after you’ve tried many others
with disastrous results. I don’t have
many recipes that are passed down to me (my mom is very secretive about her
recipes!), so I tend to bake and cook a lot so I have an idea of which recipes
I can trust. I particularly love this
version because you don’t have to chill the dough. I’ve been following The Sweet Adventures of
Sugarbelle for years now and I absolutely love what she does with her cookies. I wish I was that talented! Unfortunately, I think it would take me years
to get that good! Maybe one day…..but
for now I am happy where I am at!
Sugar Cookies
Makes just over 2
dozen cookies
INGREDIENTS
1
cup softened unsalted butter
1
½ cup confectioners’ sugar
1
egg
2
teaspoons almond extract
2
1/2 -3/4 cup all-purpose flour
2
teaspoons baking powder
1
teaspoon salt
DIRECTIONS
Preheat
the oven to 400 degrees.
In
a bowl of a stand mixer fitted with a whisk attachment, cream together the
softened butter and confectioner’s sugar. In a separate bowl, mix together the
egg and the extract. Add to the butter and sugar mixture and mix thoroughly.
With
a separate bowl, sift together the dry ingredients and add to the sugar and
butter mixture. The dough is ready if it sticks mainly to the paddle
attatchment.
Roll
out the dough on a pastry mat sprinkled with a little flour to about ¼ inch
thick (try not to make anything smaller than that-it will burn around the
edges!). Cut into preferred shapes and sizes.
Bake
for 6-7 minutes (watch carefully). Remove from oven and cool for a few minutes
on the pan, then transfer to a wire rack.
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