SUGAR COOKIES PLUS!
"Everyone needs a basic sugar cookie and this is one of our best. Even better, we offer 7 additional ways to shape and flavor the basic recipe."
BASIC SUGAR COOKIES
Makes 5 dozen cookies
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup (1 stick} butter, at room temperature
1 egg
1 teaspoon vanilla
Combine flour, baking powder, and salt in a small bowl.
With a mixer on medium speed, beat sugar, butter, egg, and vanilla in a large bowl 2 minutes, until smooth and creamy. Using a wooden spoon, stir in flour mixture. Shape into a 15-inch-long log; wrap in plastic wrap and refrigerate at least 2 hours or up to 3 days.
WHEN READY TO BAKE:
Cut dough into 1/4-inch-thick slices. Place on ungreased baking sheets, reshaping into rounds if necessary.
Bake in preheated 350 degree F oven for 10 to 12 minutes or until cookies are lightly golden around edges. Remove baking sheets to wire racks and cool 1 minute. Remove cookies to racks and let cool completely.
COOKIES AT THE READY:
This recipe offers yet another plus: You can make up a batch of dough and refrigerate it for up to 3 days or freeze for up to 3 months, then enjoy the homemade taste whenever the spirit moves you. When ready to use, thaw frozen dough in the refrigerator.
VARIATIONS:
THUMBPRINT COOKIES
Makes about 30 cookies
Prepare Sugar Cookie dough steps 1 and 2. Cut log into 1/2-inch thick slices. Roll each slice into a ball. (If sliced dough is too stiff to work with, let soften at room temperature about 10 minutes.) Place on ungreased baking sheets, spacing about 2-inches apart. Indent center of each ball by pressing with your thumb. Spoon about 1/2 teaspoon any flavor jam into each indentation.
Bake in preheated 350 degree F oven for 12 to 14 minutes or until lightly golden around edges.
LEMON SUGAR COOKIES
Makes about 60 cookies
Prepare Sugar Cookie dough steps 1 and 2, beating 4 teaspoons grated lemon rind into butter mixture. Cut log into 1/4-inch-thick slices. Place on ungreased baking sheets. Sprinkle about 3 tablespoons decorating sugar over slices, dividing equally.
Bake in preheated 350 degree F oven for 8 to 10 minutes or until cookies are golden around edges.
ALMOND SUGAR COOKIES
Makes about 60 cookies
Toast 3/4 cup slivered almonds; cool. Grind nuts (you should have 3/4 cup). Prepare Sugar Cookie dough steps 1 and 2, adding 1/2 cup ground nuts to dry ingredients (reserve remaining nuts) and beating 1/2 teaspoon almond extract into butter mixture. Cut log into 1/4-inch-thick slices. Place on ungreased baking sheets. Sprinkle 1/8 to 1/4 teaspoon reserved ground nuts over each slice.
Bake in preheated 350 degree F oven for 8 to 10 minutes or until cookies are golden around edges.
GINGER SUGAR COOKIES
Makes about 40 cookies
Prepare Sugar Cookie dough steps 1 and 2, adding another 1/4 cup flour and 1 teaspoon ground ginger to dry ingredients and beating 1 tablespoon mild molasses into butter mixture. Cut log into 1/4-inch-thick slices. Place on ungreased baking sheets. Lightly dip tines of a fork into some flour; firmly press a crisscross design onto each slice.
Bake in preheated 350 degree F oven for 8 to 10 minutes or until cookies are slightly darkened around edges.
CHOCOLATE CHIP SUGAR COOKIES
Makes about 20 cookies
Prepare Sugar Cookie dough steps 1 and 2, stirring 1 cup chocolate chips into mixed dough and shaping dough into a 10-inch long log. Cut log into 1/2-inch-thick slices. Place on an ungreased baking sheet.
Bake in preheated 350 degree F oven 12 to 15 minutes or until cookies are lightly golden around edges.
MOCHA SUGAR COOKIES
Makes 60 cookies
Prepare Sugar Cookie dough steps 1 and 2, adding 1/4 cup unsweetened cocoa powder and an additional 1/4 teaspoon salt to dry ingredients. Stir 1 teaspoon instant espresso powder into egg before beating it into butter mixture. Cut log into 1/4-inch-thick slices. Place on ungreased baking sheets.
Bake in preheated 350 degree F oven for 8 to 10 minutes or until slightly darkened around edges.
When cookies are cool, melt 3 ounces semisweet chocolate; spoon into a small plastic bag. Snip off a corner of bag and drizzle chocolate over 30 cookies. In the same way, melt and drizzle 3 ounces white baking chocolate over remaining 30 cookies.
NUTTY CHOCOLATE CHIP COOKIES
Makes 15 sandwich cookies
Prepare Sugar Cookie dough steps 1 and 2, adding 1/4 cup unsweetened cocoa powder to dry ingredients and stirring 1/2 cup mini chocolate chips and 1/2 cup finely chopped dry-roasted unsalted peanuts into mixed dough. Cut log into 1/2-inch-thick slices. Place on ungreased baking sheets. Measure 2 tablespoons granulated sugar onto a piece of waxed paper. For each cookie, dampen bottom of a small glass with water and dip into sugar; press down on cookie to flatten to about 2 inches in diameter.
Bake in preheated 350 degree F oven for 12 to 15 minutes or until cookies are slightly darkened around edges.
When cookies are cool, mix 1 1/4 cups creamy peanut butter with 1/2 cup confectioners' sugar. Spread half of cookies with 2 teaspoons mixture. Sandwich with remaining cookies.
ALSO SEE: Cookies 101 - Tips to ensure dozens of perfect goodies.
Source: Family Circle Best-Ever Cakes and Cookies
