in.gredients

Daily Recipe: Basic Sugar Cookie

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a100453_sugarcookiesnew_vertNot going to lie, we may or may not have holiday music playing in the store.

What can we say, we want to spread some seasonal cheer.

For us, the first thing that comes to mind when we think of holiday goodies is cookies. The holidays just don’t seem complete without a wide selection of desserts to choose from. And nothing is more simple and delicious than a good sugar cookie. It’s also one of the easiest holiday cookies to make. Sugar cookies are a win-win.

These cookies are good on their own, or you can make a batch of frosting for decorating purposes.

If you have your own cookie cutters, use those and if not, don’t fear! We found a great DIY cookie cutter tutorial so you can make your cookies into whatever shape your heart desires.

Happy eating and happy holidays!

 

Basic Sugar Cookie

From Martha Stewart

in.gredients

  • 2 cups all purpose flour, plus more for rolling
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup, 1 stick unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Assorted candies for decorating

For icing:

  • 1.5 cups confectioners’ sugar
  • 3-4 tbsp milk, water, or lemon juice

For the cookies, combine flour, baking powder and salt and whisk together in a large bowl. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half, flatten into disks. Wrap each and freeze until firm, at least 20 minutes or place in a resealable bag and freeze up to 3  months.

Preheat oven to 325 degrees F. Line baking sheets with parchment. Remove one dough disk; let stand 5-10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. If dough gets soft, chill 10 minutes. Reroll scraps; cut shapes. Repeat with remaining dough.

Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.

If you want to make the icing, sift 1.5 cups confectioners’ sugar into a small bowl. Whisk in 3 to 4 tbsp of milk, water or lemon juice. One tbsp at a time, until smooth and thick enough to coat the back of a spoon.

Decorate! Eat! Enjoy!

(picture from Martha Stewart)

Written by cscdavis

December 6, 2012 at 12:34 pm

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