This is my favorite recipe for sugar cookies. It is simple, virtually foolproof and doesn't require refrigeration which means when the baking bug bites, you can have cookies fast!
You can cut out your cookies and freeze the shapes for baking later,simply layer between waxed paper on a cookie sheet and freeze until solid and then place in bags. Frozen cookie dough is prone to breaking so handle gently. Place frozen cookie dough on cookie sheets and bake as directed.
Vary the extracts for your favorite flavor. I love almond extract in these! You can also tint the dough with a little food coloring. Try peppermint extract and a little red food coloring for candy cane shaped cookies, maple flavoring and leaf shape cookies for fall, or lemon flavored cookies for Easter.
Roll-Out Sugar Cookies
1 C. butter or margarine
1 C. sugar
1 Large egg
1 tsp. extract (vanilla, almond, peppermint)
2 tsp. baking powder
3 C. flour
Preheat oven to 400 degrees. Cream butter and sugar with mixer. Add in egg and extract. Add dry ingredients one cup at a time. The dough will be very stiff. DO NOT REFRIGERATE! Divide dough in half. (you can work in a little food coloring for colored dough). Roll out dough 1/8 to 1/4 inch thick. Cut out with cookie cutters. Bake approx. 12 minutes or until LIGHTLY browned.
~Sorry, no picture today, we are still working on rebuilding the wall in our living room and everything is crazy.
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