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.
Ingredients
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
or
2 tsp fresh lemon juice and zest of 2 lemons
1/4 cup fine sanding sugar, for decorating (optional)
1/2 tsp salt
1 tsp baking powder
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 tsp pure vanilla
or
2 tsp fresh lemon juice and zest of 2 lemons
1/4 cup fine sanding sugar, for decorating (optional)
Directions
- In a large bowl, sift together flour, salt, and baking powder. Set aside.
- Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
- 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.
- 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.
- May be stored at room temperature in an air tight container for up to 2 weeks.
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