Wednesday, October 05, 2005

Tender Sugar Cookies

1 cup butter, softened
1 1/4 cups sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
2 1/4 cups all-purpose flour

Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and refrigerate for 30 to 60 minutes or until dough is easy to handle.

Preheat oven to 300 F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup of sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60.

Tip: For a colourful platter, roll dough balls in different colour sugars instead of white sugar.

To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source: BHG Christmas Cookies, 2007

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