This is a nice sugar cookie which doesn't require that you chill the dough before you roll it out. We recommend you roll it out between two sheets of waxed paper to prevent sticking.
Makes about 241 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Preheat oven to 375°F. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick. Dip cutters into flour before each use. Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.
Jen in VA Dec 17, 2008
Would make this again.
I love this recipe. I find the dough very easy to work with, although I probably roll it out thicker than 1/8th of an inch. The cookies themselves are very tasty, too; I'm often asked for the recipe when I bring them to gatherings.
Jolene in Monnesota Dec 16, 2008
Would make this again.
I decided to use this recipe to make cookies for the kids and I to decorate. The cookies did turn out well however I found the dough too dry andunable to roll out until I added some water to moisten the dough.
steph in vancouver Dec 13, 2008
Would make this again.
These cookies are great I make them every year!
A cookie baker in maine Dec 12, 2008
Would not make this again.
it was gross don't make these. very thin and can't use cookie cutters on the dough.... very disapointed waste of time...........
Hugh in vail, colorado Dec 9, 2008
Would make this again.
I would make again they are very good and easy to make. However I need to know what i need to add when making these at high altitude...? they kinda fall apart when i make them this way, but falling apart or not they are still good.
