SUGAR COOKIES
Ingredients
4 c. All-purpose unbleached flour, sifted (before measuring)
2 tsp. Baking powder
1 tsp. Kosher salt
1 stick (1/2 c.) Unsalted butter, at room temperature
4 tbsp. (1/4 c.) Lard, at room temperature
1-1/2 c. Granulated sugar
2 Eggs
1-1/2 tsp. Vanilla extract (or lemon, orange, almond or rum)
Confectioner’s sugar (for dusting work surface)
Directions
• Preheat oven to 350F.
• Sift together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the butter and lard together with the sugar with an electric mixer until fluffy.
• Add the eggs (one at a time) and the flavored extract, and beat well.
• Add the dry ingredients, one-third at a time, until well combined into a smooth, firm dough.
• Wrap dough in plastic wrap and chill in refrigerator for 30 minutes.
• Dust working surface and rolling pin with confectioner’s sugar.
• Roll out one quarter of the chilled dough to about 1/4” thickness.
• Press cookie cutter(s) of desired shape(s) into dough until most of the dough is used.
• Trim away excess dough, and set aside.
• Gently lift cut dough from work surface, and place on parchment paper-lined cookie sheet(s).
• Repeat rolling and cutting until all the dough has been used.
• Bake at 350F for about 10 minutes, until the cookies are firm and a light golden-brown color.
• Remove to cooling rack, and allow to cool completely if decorating.
This is the classic sugar cookie recipe that makes delightful Christmas cookies.
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