Yield: 6 servings
|½ cup||Unsalted butter, softened|
|¾ cup||Powdered sugar|
|1 teaspoon||Vanilla extract|
|½ teaspoon||Lemon extract or|
|\N \N||Lemon peel|
|1½ cup||All-purpose flour|
|¼ teaspoon||Baking soda|
|½ teaspoon||Cream of tartar|
Preparation time: 15 min. Baking time: 8 min. Chilling time: 1 to 3 hrs. Oven temperature: 375 degrees F Fill your cookie crock with old-fashioned sugar cookies - simple yet delicious with a hint of nutmeg and lemon. Make a double batch! For 3 dozen cookies you will need: Sugar, for sprinkling, optional Preparation:
1. Beat butter until creamy and light. A mixer will easily cream; by hand it will take longer. 2. Beat in sugar until mixture is creamed.
Add egg and beat. Add vanilla and lemon extracts and nutmeg. 3. In a separate bowl, combine flour, baking soda, cream of tartar and salt.
add flour mixture to creamed mixture. Mix until blended. 4. Chill, covered, in freezer for about 30 minutes or in refrigerator for 2 to 3 hours. 5. Roll out a portion of dough carefully on a floured board to ¼ inch thickness. Cut into shapes. 6. Place on greased cookie sheet. Sprinkle with sugar, if used. 7. Bake at 375 F for 8 minutes.
Cool for a few minutes. 8. Remove to rack to cool completely. Store in tin.
Tips: When making rolled cookies, the dough needs to be chilled for easier handling. Use as little flour as possible when rolling out dough. Divide dough in half. After a few gentle rolling strokes (from center toward the edges), check to see if dough is sticking. If so, sprinkle a little more flour under and on top of dough. Continue to roll, lift and turn dough. Sprinkle with flour as needed. Cut dough with cookie cutters.
Source: Great American Recipes
Submitted By JR BYERS On 12-10-94