SHAKER SUGAR COOKIES
"Fill your cookie crock with old-fashioned sugar cookies - simple yet delicious with a hint of nutmeg and lemon. Make a double batch!"
1/2 cup unsalted butter, softened
3/4 cup powdered sugar
1 egg
1 tsp vanilla extract
1/2 tsp lemon extract (or grated lemon peel)
1/8 tsp ground nutmeg
1 1/2 cups all-purpose flour
1/4 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
sugar, for sprinkling, optional
Beat butter until creamy and light. A mixer will easily cream; by hand it will take longer. Beat in sugar until mixture is creamed. Add egg and beat. Add vanilla and lemon extracts and nutmeg; set aside.
In a separate bowl, combine flour, baking soda, cream of tartar and salt. add flour mixture to creamed mixture. Mix until blended. Chill, covered, in freezer for about 30 minutes or in refrigerator for 2 to 3 hours.
WHEN READY TO BAKE:
Roll out a portion of dough carefully on a floured board to 1/4 inch thickness. Cut into shapes. Place on greased cookie sheet. Sprinkle with sugar, if used.
Bake at 375 degrees F for 8 minutes. Cool for a few minutes. Remove to rack to cool completely. Store in tin.
TIPS: When making rolled cookies, the dough needs to be chilled for easier handling. Use as little flour as possible when rolling out dough. Divide dough in half. After a few gentle rolling strokes (from center toward the edges), check to see if dough is sticking. If so, sprinkle a little more flour under and on top of dough. Continue to roll, lift and turn dough. Sprinkle with flour as needed. Cut dough with cookie cutters.
Makes 3 dozen cookies
Source: Great American Recipes card |