Tuesday, June 29, 2010

Buttery Sugar Cookies

I love these cookies not just because they have a crisp outside and soft middle, but also because you can taste the butter and the salt in them. They aren't too rich or overly sweet and make a perfect snacking cookie.

Tips:
  • For thicker cookies increase baking powder by 1/4 a teaspoon.
  • Roll in cinnamon sugar for snickerdoodles.
  • I used vanilla paste for this recipe because of it's rich and slightly sweet vanilla flavor. It doesn't contain alchohol like vanilla extract does and isn't truly a paste but more like a thick syrup (it's called paste though). It also leaves little specks of vanilla bean in the cookies, which I find interesting to look at. You can find vanilla paste at Williams Sonoma, Whole Foods and other specialty markets. Pure vanilla extract can easily be used  in this recipe though.
  • I like to sprinkle just a little more sugar on top of each cookie right after I remove them from the oven.


Buttery Sugar Cookies
 
2/3 cup butter flavored shortening

2/3 cup butter, softened
2 cups sugar, divided
2 eggs
2 teaspoons pure vanilla paste or extract
2 1/4 teaspoons baking powder
1 teaspoon salt
3 1/2 cups flour


In a large mixing bowl, cream together the shottening, butter and 1 1/2 cups sugar. Mix in the eggs and vanilla paste/extract. Add the baking powder and salt. Beat in the flour 1/2 cup at a time until mixture is thouroughly combined. Roll the dough into small balls and roll in remaining sugar. Place the balls on a parchment or baking-mat lined cookie sheet. Bake at 350 for 10-12 minutes or until edges are lightly browned. Cool slightly before removing from pan. Repeat for rest of the dough.
 


 

1 comments:

Holly said...

A good sugar cookie is like heaven! I am filing this recipe for a try...my current sugar cookie recipes leave something to be desired..so I'll be trying yours!

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