Cut-Out Sugar Cookies
December 18, 2008
These crisp cookies are good frosted, with sprinkles, or just plain. Suggested beverage: an ice cold glass of milk.
Happy Holidays from Elizabeth W. Gift Baskets. Here’s our favorite sugar cookie recipe:
HOLIDAY CUTOUT SUGAR COOKIES
This dough is virtually indestructible so it’s great for baking with kids. It should have the consistency of Play-Doh. If it’s too sticky, add a little more flour. For best results, roll out small portions at a time and keep the rest of the dough refrigerated until needed.
(Makes about 48 cookies)
½ cup butter (1 stick)
1 cup sugar
1 egg
2 ½ tablespoons milk
1 ½ teaspoons pure vanilla extract
2 ¼ to 2 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Assorted sprinkles (optional)
1.In large bowl, beat together the butter and sugar. Add egg, milk and vanilla and beat until light and fluffy.
2. Add flour, baking powder and salt and beat until blended. Divide dough into two portions, wrap and refrigerate until firm; at least one hour.
3. Preheat oven to 350 degrees and line baking sheets with parchment. On a lightly floured surface, roll dough to 1/4-inch thick. Cut into desired shapes and place one inch apart on prepared baking sheets. Add sprinkles, if desired. Bake 7 to 10 minutes, until edges are golden. Remove cookies from baking sheets and cool on racks.
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