Here's the sugar cookie recipe I really like! I generally just make a basic butter icing and then divide it into bowls and tint it different colours. Some year I would like to experiment with icing paint or piping on designs - maybe when the kids are older :)
Brown Sugar Cookies (from Canadian Living)
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
2 1/2 cups all purpose flour
1/2 tsp baking powder
pinch salt
Preparation
Line 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt, stir into butter mixture in 3 additions.
Divide dough in half; shape each into disc. Wrap and refrigerate for at least 1 hour or for up to 24 hours.
Between waxed paper, roll out dough, 1 disc at a time, to 1/4-inch (5 mm) thickness; cut out desired shapes. With spatula, place cookies, 1 inch (2.5 cm) apart, on prepared pans. (Make-ahead: Freeze until firm. Layer between waxed paper in airtight container and freeze for up to 2 weeks.)
Bake in centre of 375°F (190°C) oven until bottoms and edges are light golden, about 10 minutes. Let cool for 1 minute on pans on racks. Transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.) Makes about thirty-six 3-inch (8 cm) cookies.
Source : Holiday Best 2003
In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt, stir into butter mixture in 3 additions.
Divide dough in half; shape each into disc. Wrap and refrigerate for at least 1 hour or for up to 24 hours.
Between waxed paper, roll out dough, 1 disc at a time, to 1/4-inch (5 mm) thickness; cut out desired shapes. With spatula, place cookies, 1 inch (2.5 cm) apart, on prepared pans. (Make-ahead: Freeze until firm. Layer between waxed paper in airtight container and freeze for up to 2 weeks.)
Bake in centre of 375°F (190°C) oven until bottoms and edges are light golden, about 10 minutes. Let cool for 1 minute on pans on racks. Transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.) Makes about thirty-six 3-inch (8 cm) cookies.
Source : Holiday Best 2003
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