Friday, April 2, 2010

Roll Out Sugar Cookies

Cooking a baking are two completely different things. Cooking is like an art form. Measurements don't have to be accurate and the recipes can be changed in subtle ways to create something new that is out of this world. Baking, however, is a science. You need the right amount of leavening ingredients coupled with the right amount of wet. Measurements need to be very precise and in most cases if you leave something out or miss a step your final product is doomed before it even gets cooked! This is why I don't bake to many complicated things. It's not that I can't bake. I can, I'm just not great at it, and as you can tell by the pictures, I can't decorate to save my life! There are plenty of baked goods this goddess wishes could make but I think I'll stick to baking these really yummy sugar cookies. This recipe comes from the King Arthur Flour Cookie Companion which is the absolute best cookie book you will ever find! 

What You Need:

1 c (2 sticks) unsalted butter
1 c sugar
3/4 tsp salt
1 1/2 tsp baking powder
2 tsp vanilla extract
1 large e gg
1/4 c sour cream
3 tbs corn starch
3 c flour
Assorted sugars and frostings for decorating

What To Do:

In a large bowl, cream together the sugar, butter, salt, baking powder, and vanilla until well combined. Beat in the egg. Then beat in half the sour cream, all of the corn starch and half of the flour. Once it's incorporated, beat in the remaining sour cream and flour. Make sure you scrap the bowl often, especially the bottom. Divide the dough in half and cover with plastic wrap, pressing the dough into flattened rounds. Chill in the fridge for at least 30 minutes to make the dough easier to roll out.

Preheat oven to 350. Remove 1 of the rounds of dough and roll out to a 1/4 inch thickness on a lightly floured board Using your favorite cookies cutter, cut out various shapes. Places onto parchment lined baking sheets and baking about 10 minutes or until the edges just barely start to brown. Let cool on the sheets for 5-10 minutes before removing to a wire rack to finish cooling. If the cookies are still very soft and bending, leave on the cookie sheets to cool some more. Once the cookies are completely cooled, decorated however you desire!

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