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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 96 |
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Eneatha Attig Secrest of Mattoon, Illinois has relied on the mix for these light sugar cookies for years, even selling it at bazaars. I package it in a plastic bag tied with pretty ribbon and attach a cookie cutter and copy of the recipe, she notes. Ingredients:
5 cups king arthur unbleached all-purpose flour |
3 cups confectioners' sugar |
2 teaspoons baking soda |
2 teaspoons cream of tartar |
additional ingredients: |
1 cup butter, softened |
1 egg |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
colored sugar, optional |
Directions:
1. In a bowl, combine the first four ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 2 batches (8 cups total).
2. To prepare cookies: In a bowl, cream the butter. Beat in egg and extracts. Gradually add 4 cups cookie mix; mix well. Cover and chill for 2-3 hours or overnight.
3. On lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 375° for 7-9 minutes or until the edges are lightly browned. Cool on wire racks. Yield: about 4 dozen per batch.
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