April 4, 2008
The Perfect Sugar Cookie
Sugar cookies are the quintessential kid snack. They're fun to make, they're fun to decorate and they're fun to eat...That is if they aren't hard as a rock and taste like cardboard! We've all had that sugar cookie that looks perfect, but then you bite into it and you break a tooth because you could hammer a nail with that sucker! This recipe ends up anything but a hard, projectile like lump of flour and sugar! Time and time again this cookie turns out sweet and tender and that is exactly what a sugar cookie should be!
On a side note I haven't lost track of time. The afternoon before Easter Alexis and I set out to make some cookies for the Easter Bunny. As you can see the shapes are springy and Easter themed I just haven't gotten around to posting them until now. These sugar cookies are perfect for any season though, I mean who doesn't like sugar cookies (other than Jamison of course! ;oP) Next week I've got a recipe coming up that uses that left over Easter ham, which again I made a while back, but I've got a ton of recipes in the back log so stay tuned!
What You'll Need:
1 cup of butter, softened
1 cup of organic cane sugar
2 large eggs
1 tablespoon of vanilla
3 cups of unbleached all purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
Cream butter until it turns pale yellow. Add sugar and beat until light and fluffy. Beat in eggs and vanilla. In a separate bowl combine flour, baking soda and salt. Add dry mixture to butter mixture and mix until dough forms. Chill dough for at least 2 hours.
Preheat oven to 375 F.
Roll out dough 1/8" thick on a well floured surface. Use cookie cutters and cut out cookies.
Bake on an ungreased baking sheet (I always do this on a sheet that has been lined with a silicone baking sheet.) Bake for 5-8 minutes until edges are golden. Cool on a rack.
Notes: You can ice these cookies with royal icing, use sprinkles or decorate them any way you see fit. You could also add in a few tablespoons of lemon juice and/or zest to make a lemon sugar cookies. The possibilities are endless.
Posted by Dianne at April 4, 2008 10:03 AM
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I wonder if you have considered using certified GF oats in your recipes? there are at least 5 companies making oats that are clean and will meet the FDA and CODEX definitions for gluten-free. Oats have been shown to be safe and add nutritional benefits to the diet for persons with celiac disease if they are uncontaminated.
Posted by: nancy at April 4, 2008 11:01 AM
I read somewhere recently that Irish steel cut oats are definitely gluten free, but sadly Jamison won't eat those. I'll have to keep looking around and see what I can find that aren't steel cut. From what I understand 15-20% of people with Celiacs can't tolerate oats in any form contaminated or not. It's kind of strange.
Posted by: Dianne at April 4, 2008 11:32 AM
I really like the simplicity of this recipe. Your cookies are darling!
Posted by: Karen at April 4, 2008 12:53 PM
Thanks! I like that too...Sometimes simple is better. :o)
Posted by: Dianne at April 4, 2008 8:20 PM