Well, I gave in to my desire to do some baking this weekend. Which basically just means I’ll have to spend some extra time in elliptical purgatory.
Should you desire a similar fate, here’s my favorite recipe for roll-out cookies.
Soft Cut-out Sugar Cookies1 cup margarine
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
- Cream the margarine and sugar until light and fluffy. Add eggs one at time, mixing well after each addition.
- In a separate bowl, combine the dry ingredients: flour, cream of tartar, baking soda and salt. Gradually add to the creamed mixture.
- Cover and chill dough overnight.
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
Roll out dough on a floured surface to 1/8″-1/4″ thick, and cut out as desired. Place cookies onto the prepared baking sheets. - Bake at 375 degrees F for 5 to 8 minutes or until cookie is golden brown.
Glaze (optional)
1 tablespoon cream cheese, room temperature3 tablespoons milk
1 1/2 cups (6 ounces) powdered sugar
1/4 teaspoon vanilla or almond extract (optional)
- Whisk cream cheese and 2 tbs of milk in a medium bowl until smooth. Incorporate vanilla or almond extract if desired.
- Whisk in the powdered sugar until it is again smooth, adding the remaining milk until glaze reaches desired consistency.
- Drizzle or spread on cooled cookie.
This dough is remarkably easy to work with and produces consistent results with a tender crumb. Need to make it a few days ahead of time? No problem, just keep it wrapped tightly in plastic wrap in the fridge.
As with any roll-out dough, be sure to use plenty of flour on your work surface, the rolling pin and cookie cutter edges. I re-formed the scraps and rolled out the dough no fewer than three times.
Depending on intricacy of the cut-out design and the reliability of your oven temperature, I suggest checking on them at five minutes…unless you like crisp edges. I’m also a strong advocate for baking your cookies (any recipe) on a sheet lined with parchment paper. It may seem like a petty extra step, but it will save you cleanup time and give the cookie-bottoms a nice, consistent color. Plus, no messy cooking spray!
I put coarse sugar on some and a simple glaze on others (no glaze pictured). Easy and delishy.
Do yourself a solid and bake a couple dozen of these babies. I guarantee you will be amazed at the ease of the process and delighted with the result. But if you’re not, don’t blame me.
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Source:
http://darthamethystos.com/2012/12/16/come-to-the-dark-side-we-have-cookies/