Tuesday, February 21, 2012

Sugar Cookies

My mom got married on 9/9/07 and I made 88 sugar cookies for her favors. They are so good! I've made them a few times since, and they always come out great!
I made a double batch of dough about a week in advance and stored it in the freezer. I ended up baking them 3 days before the wedding. We put them in clear bags and tied with pretty fall colored ribbon. They were still great the day of the wedding.

4 cups sifted all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 tsp pure vanilla
2 tsp fresh lemon juice and zest of 2 lemons
1/4 cup fine sanding sugar, for decorating (optional)

  1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
  2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
  3. Add flour mixture and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
  4. Preheat oven to 325F. On a floured surface, roll dough to 1/8" thick. Cut into desired shapes. Transfer to ungreased cookie sheets; refrigerate until firm, about 15 min. Remove from refrigerator and decorate with sanding sugar if desired. Bake until edges just start to turn brown, 8-10 minutes. Cool on wire rack. 
  5. May be stored at room temperature in an air tight container for up to 2 weeks.

No comments:

Post a Comment