The sugar cookie is soft, chewy, and flavorful. The dough is too sticky to roll if not chilled. It’s very important to fry the dough. This recipe is certainly a treasure. I use a small scoop (or tsp) rather than roll and cut the cookies, then flatten them a little with a half pecan or walnut, then bake them. I also baked the remaining pet into two cylinders, wrapped in plastic wrap, and congealed it half the petty.
One of my favorite baked varieties is sugar cookies. They both contain drop-out sugar cookies and cookies. I mostly acknowledge the fact that sprinkles and frosting usually occur. But they’re just a cookie that pleases the all-round crowd. They ‘re pretty on show, first in sales, kids love them and you can get cheeky with color combinations of frosting and sprinkling. I think we can agree, above all, that the sugar cookies are the cookie world’s QUEEN. In all your glory crowned sprinkle, we bow down to you.
Ingredients:
1 cup white sugar
1 cup butter, softened
1 (3 ounces) package cream cheese, softened
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
Directions:
1. Combine the sugar, butter, cream cheese, salt, vanilla and almond extracts and egg yolk in a large bowl. Beat until smooth. Stir flour to a good mixture. Let it rest and chill for 8 hours or overnight in the dough.
2. Preheat the oven at about 190 ° C (375 ° F).
3. Roll out dough 1/2 inch at once over a lightly floured surface and cool down to 1/8 inch thickness. With floured blurred cookie cutters, cut to desired forms. Put one inch apart on a cookie sheet without burning.
4. Leave the cookies to frost or brush with a slightly battered egg white and sprinkle with candy or sugar.
5. Bake 7-10 minutes or until light brown in a pre-heated oven. Before frosting, cool cookies completely.
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