Wednesday, June 30, 2010

Sugar Cookies

A couple nights ago, around 10:00 pm, we decided that it was time to bake a sweet treat or confection. We brainstormed a bit before deciding that we wanted to make sugar cookies, not for the pure joy of eating them, but for the fun in rolling them out and cutting out funny shapes. A while later, we realized that the dough we had made was not really the roll-out type and so we ended up with plain old circles. Still, the cookies were chewy, soft and delicious. Also, we were both shocked at how easy and convenient they were to make.

Sugar Cookies
from The Best Light Recipe cookbook

3/4 cup (3 3/4 ounces) unbleached all-purpose flour

1/2 cup (2 ounces) cake flour

1/2 teaspoon baking powder

1/4 teaspoon salt

5 tablespoons unsalted butter, softened

1 1/3 cup (9 1/3 ounces) sugar

1 large egg

1 tablespoon vanilla extract

1. Adjust an oven rack to the middle position and hear the oven to 375 degrees fahrenheit. Line 2 baking pans with tin foil or parchment paper.
2. Whisk the flours, baking powder, and salt together in a medium bowl, set aside. Cream the butter and 1 cup of the sugar together using an electric mixer, at medium speed until light and fluffy. Add the egg and vanilla, mix. Add the flour mixture and continue to beat at low speed.
3. Place the remaining 1/3 cup sugar in a bow. Take 1 tablespoon of dough and roll in the sugar. Place on the baking pan.
4. Bake the cookies, one tray at a time. About 9-11 minutes later, check if the cookies edges are light golden and the centers are just set. Let cool for five minutes and then transfer to a wire rack.

Byrne rolls the dough into balls.

Dough balls are almost ready to bake!

Don't worry, that cookie does not have a bite out of it. The piece was falling off, so we ripped it away and ate it.

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