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Richard in Cincy

Rec: Sugar Crisps -- Perfect rolled sugar cookie.

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Joined: Dec 12, 2005

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Posted to Thread #12648 at 2:35 am on Nov 16, 2008

Looking for a rolled sugar cookie that looks exactly like the cutter AFTER it's baked? These cookies do not spread at all, the edges are clear and sharp. Absolutely perfect for rolling and cutting shapes for holiday decorating (which is what I'm doing tonight). And they taste amazing, nice and crisp as the title suggests.

2 1/2 cups flour
1/2 tsp. salt
8 oz. butter
1 cup sugar
1 large egg
2 tsp grated lemon rind
1/2 tsp vanilla extract
pinch of mace

Cream butter and sugar, beat in the egg, zest, salt, and vanilla. Mix in the flour until combined. Roll into ball, seal in plastic wrap and refrigerate for a couple hours or over night.

Divide dough into 1/4ths and roll to 1/8 inch on parchment paper, dusting very lightly with flour as needed. Cut. Place on parchment lined baking sheets. You can put the cookies very close together, nearly touching. They do not spread.

Refrigerate cookies on sheet for 15 min.

Bake at 350F. for 8-10 minutes, or until the edges just start turning golden.

Decorate as desired.

Bakes about 6 dozen cutouts.


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