First slice & bake sugar cookies
72 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | Min - Work Time | |
| 1 | Hr (+Chilling) Total Time | |
| 1¾ | cup | Flour |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 10 | tablespoons | Butter (marg/short) |
| At room temp | ||
| 1 | cup | Sugar |
| 1 | Egg | |
| 1½ | teaspoon | Vanilla Extract |
| 1½ | cup | Walnuts, or pecans, finely |
| Chopped, Optional | ||
| PER COOKIE | ||
| 37 | Calories | |
| gram | Protein | |
| 2 | grams | Fat |
| 27 | milligrams | Sodium |
| 7 | milligrams | Cholesterol |
Directions
Combine flour, salt & baking powder. With an electric mixer at medium-low speed, beat the butter & sugar until light & fluffy. Beat in egg & vanilla. Reduce speed to low, beat in flour mixture until just combined. Divide dough in half & shape each piece into a log about 1" in diameter. Cover with plastic wrap, & twist the ends of the wrap to force dough into a smooth cylinder. Refridgerate until almost firm (about 30 min). Spread about half the nuts on a work surface (a wide, 2" deep plastic container works well, and is re-sealable afterwards for storage). Roll one log in the nuts so that the entire surface is coated. Re-wrap & chill for at least 30 min.
Repeat with the other log. Heat oven to 350~. Cut the chilled dough into slices about ⅜" thick. Put on ungreased baking sheets about 2" apart, & bake until edges start to brown, about 8-10 min.
Options: Replace Nuts with coloured sprinkles, or coloured sugar crystals. Or with the tiny coloured chocolate chips you can find in Bulk stores (very festive). Or coconut, dyed or white. Use your imagination, anything tiny (& edible) will work.