Rolled Sugar Cookies

A Piece of Cake

By Pat O’Keefe

I know a very special mother who has three little boys.  When they moved to my area years ago the oldest was three.  For his birthday I made these cookies in the number 3 and then decorated them with little dots of colored icing so they looked like those old fashion candy sugar dots on strips of paper.  They were such a big hit I just had to continue through the years.  The oldest is now 12 and instead of trying to bake double-digit numbers I now give them their first initial decorated the same way.  I have tried numerous sugar cookie recipes and find this one to be the most forgiving and the best.  I actually make this all in my food processor.  The key to using the processor is that your butter has to be a room temperature, on the soft side, to incorporate well with the flour.  I use this recipe for all year round occasions using the appropriate cookie cutter shape.  If you are using a mixer just cream the butter add the sugar, beat, and add egg, vanilla, baking powder and flour.  Chill, roll out, cut and bake.

Rolled Sugar Cookies

1-cup butter, softened

1-cup sugar

1-large egg

2-teaspoons baking powder

1-teaspoon real vanilla

2 and 3/4-cups all-purpose flour

Food coloring (optional)

WONDRA flour for rolling out

I put the sugar in the processor first and give it a whirl, so it will be super fine.  Add the butter AND the baking powder and whirl again until combined.  Then add the egg and vanilla; you can tint the dough at this time before you add the flour. Add only 1 cup of the flour and pulse to combine.  Add the rest of the flour and pulse again until the dough is almost combined.  Dump out on the counter and knead until combined.  Divide in two, flatten and wrap in plastic wrap.  Refrigerate or freeze until ready to use.

When you roll out the dough it is important to use as little as flour as possible to keep the cookies from getting tough.  I have found WONDRA, granulated flour in a cylindrical container, to be very helpful.  It is a much lighter flour and a little goes a long way.  Roll the dough about 1/8 to 1/4 inch thick, cut with desired cutter and transfer to an ungreased cookie sheet.  Line the sheets with parchment paper or use a Silpat.  Add sprinkles at this time if you like.  Bake in a 400° over for 6-7 minutes until edges are slightly browned.  Leave on the sheets a few minutes to harden and then remove to a cookie rack to continue to cool.  Decorated as desired. Makes about 36 cookies depending on the size of your cookie cutters.

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site now has over 100 recipes with more added daily.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!