More tender than a gingerbread cookie, with spices (but no ginger).
Ingredients
2 cups sifted flour, less if possible
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon cream
extra granulated sugar, white or colored (optional)
Directions
- Blend 1 cup flour, baking powder, salt, and spices. Cream butter, beat in sugar. Beat in egg, vanilla, and cream. Stir in flour, then add enough of the remaining 1 cup flour to make the dough stiff enough to roll. Wrap in plastic wrap and chill several hours. Preheat oven to 375F. Place on a lightly floured cutting board, or between two sheets of waxed paper, and roll to 1/8″ thickness. Use floured cookie cutters to cut into shapes. Place on an ungreased baking sheet, and if desired, sprinkle with granulated sugar. Bake 8 minutes, and remove to wire racks to cool.
Notes
- Yield depends entirely on how thick you make the cookies and how large your cookie cutters are. Stated yield assumes 1/8″ thickness and 2-1/2″ cookie cutters.
- This is not a gingerbread cookie because there is no ginger, and no molasses!
