Sunday, May 15, 2011

Sugar Cookies - The Very Best

My best friend owned The Very Best Cookie store for 5 years. During that time I'd help out around the holidays—their busiest time, and boy would there be cookies being made! They released their sugar cookie recipe in the local paper, however, folks still ordered cookies for Christmas. Something I never could understand since I bake.

Recently my granddaughter made “pixie sticks” out of different colored sugars—and what to do with all that leftover sugar mixture? Why make colorful sugar cookies of course. They look like a spring cookie, don’t they?

I use real butter for this recipe. I’m not sure, but I think the cookie store used partial butter/margarine. And although this recipe was in the paper, I still asked my friend if I could blog about it.

I cut the recipe in half because it makes plenty of cookies. I think I got 10 dozen (120 cookies) by cutting it in half.

Mix dry ingredients:
3 3/4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
Set aside
3/4 pound (or 3 sticks) butter
1 jumbo egg or 2 small
2 1/4 cups sugar
1 1/2 teaspoons vanilla
Add flour mixture a little at a time, mix thoroughly.
Put dough in refrigerator for a while so that it makes it easier to handle when you roll the dough in small balls. Plop them in sugar.

then onto a cookie sheet

and bake until desired doneness.

I’m more of a crispy cookie person so I baked these longer – at least 10-12 minutes at 350 degrees. If you like them soft, then probably bake around 8 minutes.

Make sure you leave space between the balls as these cookies will spread.

Use any colored sugar you like… red and green for Christmas. Cinnamon and sugar for Snicker Doodles. Use a color that goes with your child’s school for graduation. Use pink for Valentine’s Day. Or blue and pink for a baby shower. You get the idea.