This is a nice sugar cookie which doesn't require that you chill the dough before you roll it out. We recommend you roll it out between two sheets of waxed paper to prevent sticking.
Makes about 241 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Preheat oven to 375°F. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick. Dip cutters into flour before each use. Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.
A cookie baker in Texas Dec 22, 2008
Would make this again.
They are great cookies for decorating and very simple no hassle to bake. My finance enjoyed them while I found them to be a bit bland and similar to shortbread. Happy munching! = D
Dec 21, 2008
Would make this again.
The dough appeared too dry to withstand cookie cutters, so I added 3 Tbsp of hot water. They turned out well.
E.B in Chicago Dec 21, 2008
Would make this again.
Just made this for the first time. It was great. Will use again. We we able to use cookie cutters just fine. We did pop the dough in the fridge for 15 minutes, just to stiffen it up a bit; our house was too warm, so the dough was very soft.
Jen in VA Dec 17, 2008
Would make this again.
I love this recipe. I find the dough very easy to work with, although I probably roll it out thicker than 1/8th of an inch. The cookies themselves are very tasty, too; I'm often asked for the recipe when I bring them to gatherings.
Jolene in Monnesota Dec 16, 2008
Would make this again.
I decided to use this recipe to make cookies for the kids and I to decorate. The cookies did turn out well however I found the dough too dry andunable to roll out until I added some water to moisten the dough.
