Mom's Cafe Home Cooking: Deluxe Sugar Cookies

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Monday, October 29, 2007

Deluxe Sugar Cookies

The last week of October is traditionally the week I try out different cookie recipes. This gives me time to decide what ones I want to make for Christmas. It's a nice change from the heavy canning season. My family looks forward to the taste testing and giving their in put as to their new choices that will join out family favourites for the year. I decided to try a fancy version of sugar cookies after dinner.

Deluxe Sugar Cookies

Sugar cookies are versatile as they can be cut into any shape, decorated for any occasion or left simple with just a sprinkle of granulated sugar or left completely plain. Children love these cookies to fine tune their cookie making skills. Plain sugar cookies are perfect with a steaming cup of green tea like I served to my husband tonight. He's feeling quite under the weather with a nasty cold. Hot tea and homemade cookies is just what he needed for a bedtime snack.

Deluxe Sugar Cookies
source: Betty Crocker Cookbook (date unknown), Pp. 149, modified by Garden Gnome

1 c butter, softened
1 ½ c icing sugar
1 egg
1 ½ tsp clear pure vanilla extract
2 ½ c unbleached flour
1 tsp baking soda
1 tsp cream of tartar
granulated organic sugar (optional)

Combine butter, icing sugar,egg and vanilla in KitchenAid stand mixer bowl. Mix until creamed on setting 3. Blend flour, baking soda and cream of tartar together in a separate bowl. Slowly add in the dried ingredients while mixing on setting 3 until well mixed. Remove dough from the mixing bowl. Shape into a ball. Wrap in plastic wrap and chill for 2 to 3 hours. Heat oven to 375ºF (convection 350ºF). Roll dough on lightly floured surface to 3/16 inch thick. Cut into desired shapes. Sprinkle with granulated sugar if desired. Place on baking sheet. Bake 7 to 8 minutes or until a light brown on the edges.
Yield: About 4 doze 3 inch cookies.

My Notes: I modified this recipe to use the KitchenAid stand mixer. I also modified the ingredients. The dough is very soft so does need to be refrigerated before using. When rolling out the dough and cutting, try not to handle too much as handling will soften the dough. I found the dough a little tempermental when rolling but going slow helped. The next time, I will chill the rolling pin as well.