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Wednesday, October 27, 2010

The Perfect Sugar Cookie - Or Not

I have found the world's most delicious sugar cookie.  It isn't a sugar cookie in the conventional sense that you whip up butter and sugar, etc. and then chill it and attempt to work with cold dough that invariably falls apart and you have to re-chill in order to make it bake up properly.  Or that you have to ice it in order for it to taste like much of anything.  No, these little wonders escape that fate.

Here they are, ostensibly shaped like oak leaves. Use your imagination, OK?  At any rate, E2 was helping and having a fantastic time, so it doesn't really matter what shape they came out as.  I didn't ice this batch, having used up my maternal patience for the day.  They still tasted absolutely delicious.

Light, flaky, buttery, flavourful.  Don't let the colouring fool you - that's a bit of a blunder on my part.  These are to die for.

Roll-Out Cookies

1 cup          unsalted butter, softened
1 1/2 cups  white sugar
1                egg
2 t              vanilla extract and/or almond extract combination
2 3/4 cups  all purpose flour
2 t              baking powder
1 t              salt

cream butter with sugar until light and fluffy.  Beat in egg and extract(s).  Mix flour, baking powder, and salt in a separate bowl.  Slowly add to butter mixture.  Knead in a small amount of colouring, if desired.  DO NOT CHILL DOUGH.  Roll out onto floured surface, to approximately 1/8 inch thick, working in batches as necessary.  Bake cookies on ungreased cookie sheet at 400 F for 6-7 minutes or until slightly browned

Makes several cookies, perhaps 2 dozen, if you can keep from eating them along the way. 1. 2.
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