Sugar Cookies to Roll or Not |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 36 |
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A recipe that my Mom got off a bag of flour. I am typing it as the drop cookie method (that's the way I made them). For roll and cut-out version sub 1 1/2 cups POWDERED sugar for the granulated sugar. Ingredients:
1 cup white sugar |
1 cup butter, softened |
3/4 teaspoon vanilla |
1/2 teaspoon almond extract |
1 egg |
2 1/3 cups flour |
1/2 teaspoon baking soda |
extra sugar, for pressing top |
Directions:
1. Preheat oven to 350. Lightly spray cookie sheets w/ nonstick spray.
2. In a mixing bowl, beat together granulated sugar and butter. *If planning to roll and cut out, use 1 1/2 cups of powdered sugar instead.
3. Beat in the extracts and egg.
4. Sift together flour and baking soda; gradually beat into the creamed mixture.
5. Drop by rounded spoonfuls on to the cookie sheets.
6. Place some extra sugar on a plate. Dip a flat-bottomed glass in the sugar and lightly flatten the dough.
7. Bake at 350 for 8-9 minutes or until edges just slightly turn golden.
8. *If doing roll out method, chill dough for at least 3 hours. Roll on to lightly floured surface to about 1/4 thick. Cut out with cookie cutters and bake 9-11 minute.
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