Sunday, March 20, 2011

Basic Sugar Cookies RECIPE

Basic Sugar Cookies

1 3/4 stick butter (200g)

@ Room temperature1 cup + 2 T sugar (200g)

1 egg, lightly beaten

3 cups flour (400g)

Cream the butter with the sugar.

Beat in the egg until combined.

Add the flour and mix until all the flour is incorporated. Wrap the ball of dough in plastic wrap and refrigerate for at least one hour.

Once chilled, take out the dough and knead slightly.

Roll out dough to a 1/4 inch thickness.

I take a fourth of the dough and place it between 2 large sheets of plastic wrap.

To ensure an even thickness, I place two 1/4 inch thick magazines on either side of the dough lump (above the top sheet of plastic wrap) and then roll my pin over the dough and the magazines.

Then use cookie cutters to cut out shapes and with a spatula or some sort of knife, loosen the cut outs from the plastic wrap and place onto baking trays lined with parchment paper. Try to place similar sized cookies on the same trays to ensure even browning in the oven.

Once the tray is filled, place the entire sheet of cookies into the refrigerator for another 30 minutes.

Preheat the oven to 350°F.

Once the cookies are chilled, bake them for 8-12 minutes until their edges begin to turn golden brown.

Cool the cookies on a wire rack.

**SEE :Sugar Cookie Icing

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