Sugar cookies
Ingredients:
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup (2 sticks) of butter/margarine
1/2 cup sugar
1/2 cup of confectioner’s sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup sugar (for coating)
Directions:
1. In a bowl combine flour, baking soda, cream of tartar and salt; set aside.
2. In a large bowl, beat butter/margarine, sugar and confectioner’s sugar until light and fluffy. Beat in the egg and vanilla until well blended. Gradually, add the dry ingredients, beating until well blended. Cover with plastic wrap and refrigerate until firm, overnight.
3. Preheat oven to 375°. Pinch off about 1 tablespoon of dough and roll to make 1-inch balls. Roll dough in remaining sugar to coat. Place on cookie sheet about 2 inches apart. Flatten with the bottom of a glass. Bake about 8 minutes or until the edges are light brown. Makes about 30 cookies.
Stephanie said:
"My mom has always been a baking expert: cakes, cookies, breads, anything. But me, I just simply licked the spoons and empty bowls. When I finally had to bake something I decided that I’d go for a simple-ingredient recipe. I found a scone recipe. Sad to say, too much flour and almost no butter does not taste very good. So much for plan A, so on to backup recipe B, the sugar cookies. These were easy to prepare and had a few simple ingredients. The only step that was a bit annoying was waiting overnight to let the dough set, and waking up early to bake the cookies. Tip: don’t wait until the temperature goes up to 85º to start baking."
From Imperial margarine box.
Tasters said:
"Very good, really sweet and chewy." —Ariel Edwards-Levy
"Just sugary enough, so yummy! Love it!" —Monica Maeng
"Good because not too sugary and not too dry. Nice color, too. I always end up leaving mine in too long. The texture is just right–soft inside, slightly crispy outside." —Guianna Henriquez
"My favorite kind, a little burnt, but still light and great." —Daniel Prager
