* Exported from MasterCook *
The Ultimate Sugar Cookie
Recipe By :Esther Brody
Serving Size : 50 Preparation Time :0:00
Categories : new recipe Regular Sweet
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1/2 cup butter -- softened
1 egg
1 tsp vanilla
1/4 tsp lemon extract
1/4 tsp almond extract -- (optional)
1 tbsp milk -- or cream
Granulated or tinted sugar for sprinkling
1. Preheat oven to 375°.
2. In a bowl, sift together flour, baking powder and salt.
3. In another bowl, cream sugar and butter until smooth. Beat in egg until well incorporated. Stir in vanilla, almond extract and lemon extract, if using, and milk or cream. Gradually add flour mixture and mix until dough is firm enough to handle. Wrap in plastic wrap and refrigerate for 1 hour.
4. On a lightly floured surface, roll dough out to 1/8-inch thickness. Using cookie cutters or a glass dipped in flour, cut out desired shapes. Place about 2 inches apart on ungreased cookie sheets and sprinkle with sugar. Bake in preheated oven for 8 to 10 minutes until lightly browned. Immediately transfer to wire racks to cool.
Makes about 50 small cookies
Source:
"The 250 Best Cookie Recipes- ISBN # 0778800369"
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Per Serving (excluding unknown items): 52 Calories; 2g Fat (34.3% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Variations:
Sour Cream Cookies:
Sift 1/4 tsp nutmeg and 1/4 tsp baking soda with the flour. Reduce baking powder to 1/2 tsp. Substitute 1/2 tsp lemon extract for the vanilla. Substitute 1/3 cup sour cream for the milk.
Lemon Sugar Cookies:
Substitute 1 tsp lemon extract and 2 tsp (10 mL) grated lemon zest for the vanilla.
Chocolate Sugar Cookies:
Add 2 squares (each 1 oz/28 g) melted unsweetened chocolate after the egg. If desired, add 1 cup finely chopped nuts to the flour mixture.
Shaped Sugar Cookies:
Add 1/3 cup chopped almonds and the grated zest of 1/2 lemon to the flour mixture. Shape into 1-inch balls and flatten with a fork.
Jeannette's note: I made these for Emma and Maddie's birthday party for the kids to decorate and take home. I used the lemon extract and the almond extract and I'm still hearing how good they are! So give it a try! I made a confectioner's sugar, half and half, and lemon juice glaze frosting for the cookies. Yum!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0