Wednesday, October 19, 2011

Easy Sugar Cookies

I love this recipe because it uses the whole egg.  I also like that you don't necessarily have to chill it before rolling out shapes. You can, but don't have to if you roll it thickly enough.

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon almond extract

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets, or roll out and make shapes.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.    

1. The butter needs to be REALLY soft but not melted. If the dough seems crumbly, it won't stick together so you're going to need to use your mixer to stir it at high speed for a while longer until it comes together better.
2. These probably won't look done at 8-9 minutes but take them out anyway. If you wait just 2 minutes longer, they'll be hard. Better to undercook these than overcook. If they're a little cracked, they're ready.

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