E is for Everyday Sugar Cookies, and who doesn’t like a good cookie?
Everyday Sugar Cookies
1/2 C butter 2 t baking powder
1 C sugar 2 C flour
2 eggs 1 t vanilla
1 T milk
Cream together the butter and sugar. Beat in the eggs, one at a time, beating after each addition. Sift flour and baking powder.
Add half of the flour mixture, stir in milk and vanilla, and then the remaining flour mixture. Mix until just combined.
Wrap mixture in plastic wrap and refrigerate for 2 hours or more before rolling out to ¼ inch thick on a lightly floured work surface. Cut into desired shapes and sprinkle with preferred toppings (sugar, cinnamon, nuts, etc)
Bake in a preheated 190°C (375°F) oven for 10-15 minutes, or until lightly golden at the edges. Decrease the oven temperature if cookies are browning too quickly.
Note: Time of year, humidity and quality or type of flour affect the amount of liquid absorbed by the flour. It may be necessary to adjust the recipe by adding more flour or liquid to achieve the correct rolling consistency of the dough. Add flour only a few tablespoons at a time if the dough is too sticky. Likewise, add water a few tablespoons at a time if the dough is dry or crumbly.
Bear in mind that more flour will result in a heavier, drier cookie, so add flour sparingly, and only if needed. During refrigeration, more flour is absorbed. This greatly improves the rolling-out process.
This is a very nice, basic cookie that’s good to keep around the house in case some poor ‘cookie-starved’ child drops by. Or, maybe even a cookie-starved adult! They’re tasty and satisfy that sweet tooth that’s been nagging at you all day. Whether they’re taken with coffee, tea, milk or another way, they really hit the spot! Sometimes I like to smear a bit of peanut butter on them. Mmmm, mmmm, good! Leave a comment to tell me how you like to eat your sugar cookies.