Into large bowl, measure all ingredients except toppings. With mixer at low speed, beat ingredients until just mixed, increase speed to medium and beat 4 minutes, occasionally scraping bowl with rubber spatula. With hands, form dough into ball; wrap; refrigerate dough 2 to 3 hours or until easy to handle. (Dough may be placed in freezer for 30 minutes.) Preheat oven to 400 degrees. Lightly grease cookie sheets. Roll one-third of dough at a time, keeping rest refrigerated. Roll dough paper thin. Cut with 2 1/2 inch floured cookie cutter. Repeat with rest of dough. Place cookies 1/2 inch apart on cookie sheet. Sprinkle with decorative toppings. Bake 8 minutes or until very light brown. With pancake turner, immediately remove cookies to wire racks; cool.
Decorative Topping- Brush cookies with heavy or whipping cream or with mixture of 1 egg white, lightly beaten with 1 Tablespoon water; sprinkle with sugar, nonpareils, chopped nuts, shredded coconut, cut up gundrops, silver dragees.
Butterscotch Pecan- Substitute 2 cups packed brown sugar for sugar. Add 1 cup finely chopped pecans to ingredients. Caraway- Substitute 3 Tablespoons brandy for milk and vanilla. Add 1 1/22 teaspoons caraway seed to ingredients. Dust cookies with confectioners sugar after baking. Chocolate- Increase milk to 3 Tablespoons. Add 3 squares unsweetened chocolate, melted, and 1 cup finely chopped California walnuts to ingredients. Lemon- Substitute 4 teaspoons lemon juice and grated peel of 1 lemon for vanilla.
Originally Submitted
3/28/2012
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