PER­FECT SUGAR COOKIE

Windsor Star - - YOU -

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

1. Cream but­ter. Add sugar grad­u­ally, cream­ing un­til light and fluffy. Add eggs, one at a time, beat­ing af­ter each ad­di­tion. Stir in vanilla.

2. Com­bine dry in­gre­di­ents. Add grad­u­ally to creamed mix­ture. Chill dough 3-4 hours.

3. Roll on well-floured sur­face to 1/8-1/4-inch (3-6-mm) thick­ness. Cut into de­sired shapes.

4. Bake on un­greased cookie sheets at 375 F (190 C) for 8 min­utes or un­til light golden. Cool slightly; re­move to racks.

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