I've tried several different sugar cookie recipe before finally finding one that I love. The original recipe calls for almond extract but I changed it to lemon because of a potential nut allergy. I think the light lemon flavor gives it a little something special. I've tried making them using just vanilla or just lemon and both times they come out a little bland. I've made these as roll out cookies with royal icing, cream cheese icing and chocolate icing, as well as rolling the dough into balls and coating them with colorful sprinkles. A friend of mine liked these so much that she asked me to come to her house to give her a lesson on how to make them. She agreed that these are much easier to make, and is happy that she can now make sugar cookies with her grandson.
Sugar Cookies:
Source: Annie's Eats, my changes are in bold
Ingredients:
1 c butter, softened
1 c powdered sugar, sifted
1 egg, beaten
2 tsp vanilla
1 tsp lemon extract
2 tsp lemon zest
1 tsp salt
2 ½ c flour, sifted
1/2 cup sprinkles (optional)
Directions:
1. Cream butter.
2. Add powdered sugar.
3. Blend in egg, vanilla, lemon extract, lemon zest, salt and flour.
4. Chill dough until firm, about an hour.
5. Pre heat oven to 350 degrees
6. Prepare workspace with sifted powdered sugar
7. Prepare cookie sheet, I use foil sprayed with Pam for easy clean up.
8. Roll dough to desired thickness, 1/8” to ¼”or use a portion control scoop and roll the dough into a ball.
9. Cut out desired shapes or roll the dough in the sprinkles, and carefully transfer to prepared cookie sheet.
10. Bake for 10-12 minutes be careful not to brown the cookies. (about 15 minutes for the round cookies with sprinkles.)
Yield depends on the shape of the cookie, when I made them round dipped in sprinkles it made 30 cookies.
No comments:
Post a Comment