Sugar Cook­ies

The Denver Post - - LIFE & CULTURE -

Adapted from Au­tumn Car­pen­ter, cook­iedec­o­rat­ing.com In­gre­di­ents 1 cup (2 sticks) un­salted but­ter, soft­ened 3 ounces cream cheese, soft­ened ¾ cup sugar 1 egg 1 tea­spoon vanilla 3 cups flour Direc­tions

Mix the but­ter and cream cheese in an elec­tric mixer on medium speed for two or three min­utes or un­til blended. Scrape the bowl. Add sugar. Con­tinue to blend on medium speed un­til the mix­ture is light and fluffy. Mix in the vanilla. Add the egg, mix­ing on low un­til thor­oughly blended. Scrape the bowl. Add flour, one cup at a time. Scrape bowl af­ter each ad­di­tion. Mix un­til just in­cor­po­rated. Do not over mix or the dough will be tough.

Dough can be re­frig­er­ated for two hours or un­til firm. Al­low to come to room tem­per­a­ture be­fore rolling. (I fre­quently skip re­frig­er­at­ing the dough, and the cook­ies roll out fine.)

Roll dough on floured parch­ment pa­per. Cut cook­ies out. Trans­fer to bak­ing sheets lined with parch­ment. (For best re­sults, bake sim­i­lar sized cook­ies on sheet to­gether.) Bake for 9-11 min­utes at 375 de­grees.

Yields 36 cook­ies, 3-4 inches in size.

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