Friday, July 13, 2012
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.
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.