Tuesday, May 29, 2012

Old Time Sugar Cookies-World of Baking 1968

Al least no one is going to be dropping dead from a sugar cookie deficiency disease on my watch. Yeah, this recipe makes a ton-but hey, you need to keep things like this on hand. Sugar cookie deficiency ain't nothin' nice. Trust me.

Not only are these sugar cookies delicious, they are really quick, and easy to make. You can roll them out, and cut into shapes, but I opted for rolling them into balls which are then rolled in a cinnamon sugar mixture. I found the dough sufficiently chilled after an hour.

A less successful cookie was my attempt at Alice Medrich's cornmeal cookies. I hated them. They were hard, dry, and generally unpleasant. Usually, I have good luck with her recipes, and wouldn't hesitate to try others-so long as they didn't involve cornmeal. Blech-and you could break a tooth on them.

You Will Need:

3 cups plain flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon milk
1 teaspoon vanilla extract

2 tablespoons sugar mixed with 1-2 teaspoons cinnamon

Sift together 1 1/2 cups of the flour, the baking powder, and salt. Cream the butter in another bowl and slowly add the sugar until light. Beat in eggs one at a time, then the milk and extract. Work in the sifted flour mixture. Add enough of the remaining 1 1/2 cups to make a smooth, workable dough. Don't add too much.

Chill dough at least an hour.

Preheat oven to 400 degrees F.

Roll dough into balls and dip in the cinnamon sugar mixture. Place, sugar side up on baking sheets about 1 inch apart. Bake 9-10 minutes or until the edges are lightly browned. Remove to a rack to cool.

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