THE PER­FECT SUGAR COOKIE

Sentinel-Review (Woodstock) - - LIFE -

1 cup (250 mL) but­ter 11/2 cups (375 mL) sugar 3 eggs 1 tsp (5 mL) vanilla 31/2 cups (875 mL) flour 2 tsp (10 mL) cream of tar­tar 1 tsp (5 mL) bak­ing soda 1/2 tsp (2.5 mL) salt

Cream but­ter. Add sugar grad­u­ally, cream­ing un­til light and fluffy. Add eggs, one at a time, beat­ing af­ter each ad­di­tion. Stir in vanilla. Com­bine dry in­gre­di­ents. Add grad­u­ally to creamed mix­ture. Chill dough 3-4 hours.

Roll on well-floured sur­face to 1/8-1/4-inch (3-6-mm) thick­ness. Cut into de­sired shapes. Bake on un­greased cookie sheets at 375ºF (190ºC) for 8 min­utes or un­til light golden. Cool slightly; re­move to racks. May be frozen for up to 2 months. Frost with a firm but­ter ic­ing, if de­sired. Makes 3 dozen

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