Cut out sugar cookies
It would have helped if I'd posted this recipe before Christmas, right? When you still had holiday baking to do and needed a quick, good sugar cookie recipe.
Consider this a jump start on next year's planning. These are good cookies, the dough is easy to work with, and they made the kids happy. All I need for a winning recipe.
from The Kitchn
1 cup unsalted butter, softened at room temperature
1 cup granulated sugar
1 egg
2 ounces cream cheese (1/4 of a standard cream cheese package)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon lemon zest
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
In the bowl of a stand mixer, cream the butter and add the sugar. Cream until light and fluffy. Add the egg, and beat until golden. Add the cream cheese and again beat until well incorporated. Add the flavorings and lemon zest.
Mix the flour, baking powder, and salt in a separate bowl then add, bit by bit, to the butter/sugar mixture until fully incorporated.
Refrigerate the dough for at least one hour.
Heat the oven to 350° F. Divide the dough into smaller balls and roll out 1/4 to 1/8 inch thickness. Cut out cookies.
Bake cookies for 8 to 12 minutes, depending on thickness. The small, thinner ones started browning after about 8 minutes, and I didn't want these brown at all. The larger ones had a slight golden bottom after 11 minutes, which was perfect for my purposes.
Let cool before icing or decorating, and store in a tightly covered container.
Consider this a jump start on next year's planning. These are good cookies, the dough is easy to work with, and they made the kids happy. All I need for a winning recipe.
from The Kitchn
1 cup unsalted butter, softened at room temperature
1 cup granulated sugar
1 egg
2 ounces cream cheese (1/4 of a standard cream cheese package)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon lemon zest
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
In the bowl of a stand mixer, cream the butter and add the sugar. Cream until light and fluffy. Add the egg, and beat until golden. Add the cream cheese and again beat until well incorporated. Add the flavorings and lemon zest.
Mix the flour, baking powder, and salt in a separate bowl then add, bit by bit, to the butter/sugar mixture until fully incorporated.
Refrigerate the dough for at least one hour.
Heat the oven to 350° F. Divide the dough into smaller balls and roll out 1/4 to 1/8 inch thickness. Cut out cookies.
Bake cookies for 8 to 12 minutes, depending on thickness. The small, thinner ones started browning after about 8 minutes, and I didn't want these brown at all. The larger ones had a slight golden bottom after 11 minutes, which was perfect for my purposes.
Let cool before icing or decorating, and store in a tightly covered container.
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