Post by Rose-mary on Dec 8, 2014 9:26:39 GMT -8
This is the time of year when people do a lot of baking and making special treats, so I thought I would share my favorite Christmas sugar cookies with you. I'm not sure where this recipe came from (I suspect that it was Southern Living)--I've been making it since my daughters were little girls--and they are 28 and 30 now! This dough is great for kids--you can roll and re-roll before you cut and they always turn out good.
Sugar Cookies:
3/4 cup of butter or margarine, softened
1 1/2 cup sugar
2 eggs
1 Tablespoon milk
1 1/2 teaspoons vanilla extract
3 1/4 cups of all-purpose flour
2 1/2 teaspoons baking powder
1/4 tsp salt
Cream butter, gradually adding sugar, beat well. Add eggs, one at a time, beating well after each one. Add milk and vanilla, beat well. Stir flour, salt, baking powder together in a bowl. Gradually add to butter mix until all is mixed well. Divide dough in half and wrap well in plastic wrap. Refrigerate 3-5 hours until ready to roll out and cut in shapes.
Preheat oven to 350. Roll to 1/4 thickness for cookies. (I've done it a little thicker or thinner and they are still good). Place one inch apart on lightly greased cookie sheet (I use a double thick cookie sheet). Bake until barely browned around edges, or adjust to your own taste in done-ness. Makes about 2 1/2 dozen cookies, more for smaller shapes, like stars. My favorite for Christmas is to make large snowflakes and frost with a mix of powdered sugar, scant amount of butter, vanilla, and milk to make a thin frosting, then sprinkling with sparkles!
Sugar Cookies:
3/4 cup of butter or margarine, softened
1 1/2 cup sugar
2 eggs
1 Tablespoon milk
1 1/2 teaspoons vanilla extract
3 1/4 cups of all-purpose flour
2 1/2 teaspoons baking powder
1/4 tsp salt
Cream butter, gradually adding sugar, beat well. Add eggs, one at a time, beating well after each one. Add milk and vanilla, beat well. Stir flour, salt, baking powder together in a bowl. Gradually add to butter mix until all is mixed well. Divide dough in half and wrap well in plastic wrap. Refrigerate 3-5 hours until ready to roll out and cut in shapes.
Preheat oven to 350. Roll to 1/4 thickness for cookies. (I've done it a little thicker or thinner and they are still good). Place one inch apart on lightly greased cookie sheet (I use a double thick cookie sheet). Bake until barely browned around edges, or adjust to your own taste in done-ness. Makes about 2 1/2 dozen cookies, more for smaller shapes, like stars. My favorite for Christmas is to make large snowflakes and frost with a mix of powdered sugar, scant amount of butter, vanilla, and milk to make a thin frosting, then sprinkling with sparkles!
