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Title: Ethel's Sugar Cookies (With Variations)
Categories: Cookie
Yield: 48 Servings
| 3/4 | c | Butter; softened |
| 1 | c | Sugar |
| 2 | Egg | |
| 1/2 | ts | Vanilla extract |
| 2 1/2 | c | Flour; sifted |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| Sugar; for dusting (opt) |
Thoroughly mix together the butter, sugar, eggs, and flavoring of choice. Sift together the flour, baking powder, and salt. Stir into the butter mixture. Chill for at least 1 hour. Roll out to 1/8-inch thickness. cut into desired shapes with cookie cutter dipped in flour. Re-roll the scraps and continue cutting until all of the dough is used. Place on an ungreased baking sheet. Sprinkle with sugar, if desired. Bake in a moderate/hot (400F) oven until delicately golden, about 6 to 8 minutes. Makes about 4 dozen 3-inch cookies.
VARIATIONS
Lemon Sugar Cookies: Follow the basic recipe above, except use 2 teaspoons grated lemon rind and 1 teaspoon lemon juice in place of the flavoring. Filled Sugar Cookies: Follow the basic recipe above except put together in pairs before baking with 1 tablespoon filling of your choice or a solid chocolate mint wafer between. Press the edges of the cookies together with the tines of a fork.
Nut Sugar Cookies: Follow the basic recipe above except mix 1 cup of finely chopped nuts into the dough.
-- Betty Crocker's Picture Cook Book per Fred Peters Fidonet COOKING echo