the per­fect sugar Cookie

The Daily Press (Timmins) - - 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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