Monday, March 25, 2013

No Fail Sugar Cookies

A friend and I were discussing the perils of rolling out sugar cookies.  We both had our share of flops and disappointments when it came to creating these versatile treats.  My beloved Great Grandma's sugar cookie recipe is touchy and depends on humidity, temperature of the kitchen, and chilling time to turn out perfect concoctions.  Conditions need to be just right for them!  So frustrating!

After a lot of disappointments, I finally discovered a simple recipe that I have yet to ruin.

We made these fun little carrot cookies during Lent, but you can use this recipe for any holiday or special day.  I use plastic baggies with the edge cut off to decorate with frosting or melted chocolate.  The children love a surprise when they get off the school bus and these always make a smile appear.

Here is the recipe:

Cream together:
1 cup softened butter
2/3 cup sugar

Beat in:
1 egg

Combine and add:
1 tsp. vanilla
2 1/2 cups flour
1 teaspoon ground nutmeg (this is optional, but it is an addition from my Great Grandmother's recipe)

Mix ingredients until they are well blended.  Chill dough.  Preheat your oven to 350 degrees and prepare a lightly floured surface.  With a floured rolling pin, roll out the dough to about 1/4 inch thickness and cut.  Bake on an ungreased sheet for about 8-10 minutes.  I like to watch the edges and when they start to turn golden, remove them.  Let set up for a few minutes before moving them to cool.  Frost them using your favorite frosting or glaze.

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