THE PER­FECT SUGAR COOKIE

The Welland Tribune - - 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 375 º F ( 190 º C) 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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