Sugar Cookies


 

Go ahead, tell me that everyone has a sugar cookie recipe that they think is the best.

I won’t argue with you, I’ll just keep making this particular recipe, my way.

Actually this past week was the first time I ever made sugar cookies.

Shocked?

I was, when I started thinking about it.   I’ve never felt the need to make them.  Everyone else makes sugar cookies and decorates them, you can buy the mix, or the pre made, slice and bake cookies, so why would I bother trying my hand at them?

I’m going to bother making them, now.   I started out making a recipe with the Mandarin Fused Olive Oil, then I graduated.

I decided to go online, and searched through my cookbooks trying to find the ‘ultimate’ recipe.
I found lots of recipes, they were all pretty basic.  Some were drop cookies, and others you had to roll out the dough.

But I was searching for one particular recipe.  A friend of mine used to make one with Sour Cream in it, and hers were so good.  But Renée is no longer with us, so I couldn’t call her up and ask for the recipe.

I want to say I made the cookies this way, because I liked hers better than most.

Recipe:

1 cup sugar
1 cup butter (2 sticks or 1/2 pound)
1 egg
1-2 teaspoons Kahlua  (or some of your or my home made Vanilla Extract)
3 tablespoons Sour Cream
2 1/2 -3 cups good all purpose flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (if you are using unsalted butter, if not, omit the salt)
Powdered sugar for rolling out.

Sift all dry ingredients together, and set aside.  If using unsalted butter, add 1/2 teaspoon salt, if using salted butter, omit the salt.

Cream the butter, sugar together until light and fluffy, then cream it some more.  Let your stand mixer do the work if you can.   Add the egg and continue to cream, then add the Kahlua and the sour cream.   Continue to mix until they are all incorporated.  Then add half the flour, mix and add the rest.  You will have a very soft batter/dough at this point.  If you feel it is too soft, you can add an additional 1/4 cup of flour.  Take out of bowl, and dump onto a cutting sheet, and divide it into quarters, wrap well, and place in fridge for at least an hour to rest.

Preheat oven to 350 deg.

Grab the powdered sugar out of the cupboard and sift onto the surface where you will be rolling out the dough.

Take one portion of the dough out and roll out thinly, using enough of the powdered sugar to keep it from sticking too much.   Cut into desired shapes and place onto a silpat or parchment covered cooking sheet.
Bake for 7 minutes, turn the pan around, bake an additional 3-5 minutes, or until they are just browned a little.   Remove from oven and place onto a cooling rack.  Continue with the rest of the dough until all the cookies are baked.

I got the hint for using powdered sugar from Alton Brown on Food Network, and will never use flour to roll out my sugar cookies again.  The powdered sugar gave them a lovely little crispness and crunch.

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