Recipe: Sugar Cookies...

4.12.2012

Ingredients: 3 cups all purpose flour, 1 tsp.baking soda, 1/4 tsp. salt, 1 3/4 granulated sugar, 1/4 cup packed lt. brown sugar, 1/2 tbsp. vanilla extract, 1 tbsp. lemon juice, 1 cup unsalted butter, & 2 large eggs.
*How to make your own colored sugar & cookie cutter posts.

Directions:
  1. I used this Martha Stewart recipe with a few tweaks for my cut out cookies. I substituted the 1 tbsp. of lemon zest for 1/2 tbsp. of vanilla extract. I also doubled this recipe since I wasn't sure how much dough I would need for my little guys. I ended up making 60 cookies with left over dough. Preheat oven to 176 C (350 F) to start and I found I had to lower it to 160 C (320 F) towards the end as my oven got too hot.
  2. Sift flour, baking soda and salt in a bowl and set aside. Combine all of your sugars and vanilla in a separate bowl, making sure to mix well. Add your slightly melted butter and keep mixing until pale and fluffy. One by one, add in your eggs followed by the lemon juice. Mix, mix, mix!
  3. Gradually start adding in your flour mixture. Dough should start turning thicker and sticky as you mix. If mixing by hand (like me!) think of this as an arm workout and get rid of as many bumps as possible. Transfer dough into a seal-able tupperwear and refrigerate for at least 3 hours to help harden for easier rolling. You can even leave it over night if you want.
  4. Once the dough has chilled for a couple of hours, take a few hand fulls out at a time to work with, leaving the rest in the fridge. Covering your work surface with flour also helps dough from sticking down. Using a rolling pin, roll out dough into 1/2 mm thick sections and start cutting out your shapes.
  5. Put your colored sugar a small dish and place each cookie shape onto it to coat with sugar. You can lightly press down on the back with your fingers to help the sugar stick. Feel free to repeat this multiple times per cookie depending on the amount of sugar covering you want.
  6. Place your cut out and sugared cookies on baking trays lined with grease proof paper. I was able to reuse my grease proof paper which helped cut back on mess and time! Bake cookies in the oven for 10-15 minutes or until golden brown. Cooking time may vary depending on the size and width of your cookies.
  7. Let your cookies cool down for 5 minutes on just the paper before transferring them to wire racks. Let cookies cool completely and then store them in your mouth, I mean tupperwear! Cookies should be good for about a week... assuming they last that long! You can also store the refrigerated dough for a couple of weeks.
  8. Ta-da... my Run Dem Crew inspired cookies!!! What do you think? Not bad hu?
***Today I am thankful that I still have left over batter in my fridge... might make me some more sugar cookies later!!!***

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