Thursday, February 21, 2008

Classic Sugar Cookies

This recipe makes good, solid cookies for decorating. They taste very good. The advantage of this recipe is because of no soda or powder, they do not rise at all. So if you have a detailed cookie cutter that you want no change in the shape, while baking, this is a good recipe. Still tastes as good but no change of shape and not quite as soft, so they will withstand any type of frosting or glaze you can throw at them. Adapted my myself, from a Southern Living "Cookies" cookbook.

1 cup butter

1 cup sugar

1 large egg

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

3 cups flour

¼ teaspoon salt

¼ teaspoon ground nutmeg

Beat butter until creamy. Gradually add sugar, beating well. Add egg and vanilla, beating well. Gradually add flour, salt, and nutmeg beating until blended. Divide dough in half, cover and chill 1 hour.

Roll each portion of dough to ¼-inch thickness on a lightly floured surface. Cut with desired cookie cutters. Place on lightly greased baking sheets.

Bake at 350 for 8 to 10 minutes. Cool 1 minute on baking sheets; remove to wire racks to cool completely.

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