½ cup butter, softened
1 cup sugar (cane sugar like C&H or I use organic)
1 egg (bring to room temp by placing in a bowl of
warm water)
1 TB lemon juice (I use fresh)
1 tsp vanilla (I use one without corn syrup)
2 cups flour (I like King Arthur unbleached but any is fine)
½ tsp salt
½ tsp baking soda
1.
Cream butter and
sugar until light and fluffy.
2.
Beat in egg,
lemon juice, and vanilla.
3.
Combine dry
ingredients, and gradually beat into the butter mixture until well blended.
4.
Divide dough into
two balls and flatten to 1-inch thickness.
5.
Wrap in plastic
wrap. Refrigerate at least 2 hours or
overnight.
Preheat oven to 375. Roll out dough onto floured surface. To reduce sticking, use some parchment paper to put
over top the dough and roll to 1/8 to ¼ thickness. Remove parchment paper and cut with cookie cutters.
We have a Wilson 100 set of cookie cutters.
Place on an ungreased cookie
sheet (or use parchment paper on the pan) leaving 1 inch between cookies.
Bake 8-12 minutes (depending on size of cookie, thickness, and the pan
you are using). I do about 9 minutes. Cool on a rack. (Use a good quality baking pan. See note on Mrs. Field’s recipe.)
Decorate with cookie frosting
and sugar crystals (optional). I get
India Tree sugar crystals from Whole Foods or
you can order online. You can also color the frosting with India Tree natural liquid dyes.
Cookie Frosting Here’s another frosting recipe:
2 ¼ cup powdered sugar 3 1/8 cups
powdered sugar
2 ½ TB vegetable oil ( I use
canola) 1 TB canola oil
2 ½ TB water 1
TB butter, melted
¼ tsp. Vanilla 1
TB milk
pinch of salt 1
TB water, 1/2 tsp vanilla
Beat all ingredients
together. If using a liquid food
coloring, use less water. Add more water
to get the proper consistency.
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