Thursday, December 30, 2010
Sugar Cookies - The Cookie Cutter Kind
I have used a recipe from Sunsets cookbook for years but in order to achieve the thin and crispy cookie, I had to modify the recipe to make the cookies airy and lighter. I ended up replacing all of the granulated sugar with powdered sugar and in the end, I achieved light and airy cookies but it was too soft to roll out and use cookie cutters. Either way, I prefer taste and flavor over appearance any day. I guess it doesn't hurt to have a pretty appearance either because I get pretty pictures like these!
modified from Sunset Cookies
3/4 cup butter, softened
1-3/4 cups powdered sugar
2 large eggs
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1. In a large bowl of an electric mixer, beat butter and sugar until creamy; beat in eggs and vanilla.
2. In another bowl, stir together flour and salt, gradually add to butter mixture, blending thoroughly to form soft dough. Cover tightly with plastic wrap and refrigerate until firm (at least one hour) or for up to three days.
3. On a floured board, roll out dough, a portion at a time to a thickness of 1/8 inch (keep remaining portions in refrigerator). Cut out with cookie cutters and place slightly apart on ungreased baking sheets.
4. Bake at 400 F for 8-1- minutes or until the edges are lightly browned. Transfer to racks and let cool completely before handling. Store in an airtight container.
Yield: 4 dozen