And I have to thank Dear Daughter for finding this recipe that's now a staple in my recipe binder.
Extra hint: This dough can handle up to 2 tsp of ANY EXTRACT. Yes. TWO teaspoons of ANY flavor you like! And I like to additionally roll the unbaked cookie balls in flavored sugar - vanilla sugar, lavender sugar, rose sugar, nutmeg. . . . For eggnog cookies, use rum instead of vanilla and roll in a vanilla-sugar-nutmeg mixture. You can buy powdered and granulated sugar at many grocery stores. I use rose flower water instead of vanilla and roll in crushed organic rose petals and sugar for a fun springtime cookie that pairs well with iced tea. And on and on. . .
Use your imagination! Experiment! Comment with your Tasty Combinations below!!!
These are simple sugar cookies that don't come from a can (which is okay, sometimes. . .), don't require rolling out (which can be fun on occasion), and won't come out too thin and shouldn't come out too dry. . . usually. These are just, simply put, the perfect sugar cookie. <3 nbsp="" p="">
Sugar Cookies
1-1/4 cup sugar
1 cup butter, softened
3 egg yolks
1 tsp vanilla extract
2-1/2 cups flour (can substitute one cup whole wheat flour for one cup of white flour)
1 tsp baking soda
1/2 tsp cream of tartar
Preheat your oven to 350 degrees. Lightly grease two cookie sheets and set aside.
Cream together sugar and butter and beat in egg yolks and vanilla.
Add flour, baking soda, and cream of tartar. Stir until just combined. Mixture will be somewhat crumbly.
Using a tablespoon to 'grab' the dough,
use your hands to form dough into walnut sized balls
and place about 2" apart on a cookie sheet.
Here's the tricky part - do NOT NOT NOT NOT flatten!!!
Bake 10-11 minutes or until taops are cracked and *just* turning from cream color to a golden color.
Remove cookies from cookie sheet to a cooling rack.
As soon as they are cool enough to handle - ENJOY the soft yummy goodness! Betcha can't eat just one. . .
Hey!
Have a Simply-put kind of day ~
Robin Z
No comments:
Post a Comment