Easy Sugar Cookie Recipe
Calling all Pollock, Rothko and Mondrian wannabes: here’s your chance to unleash your subconscious. Lisa, your artistic enabler, supplies the ideal canvas – a sweet, soft-centered, sugar cookie. You can cut, shape, drizzle, dip, ice and sprinkle to your heart’s content or just be very “less is more” about it and let the buttery cookie shine au naturel.
Bite Me Bit
“Women are not in love with me but with the picture of me on the screen. I am merely the canvas on which women paint their dreams.”
1 1/2 cups icing sugar
1 cup butter, softened
1/2 tsp vanilla extract
1 large egg, lightly beaten
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
1) Preheat oven to 375°F.
2) In a large bowl, use a wooden spoon to mix together icing sugar and butter. Once incorporated, add vanilla and egg, stirring well to combine. Add flour, baking soda and cream of tartar, stirring until flour disappears.
3) Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes to ensure easier handling.
4) After refrigeration, divide dough ball in half, keeping one half covered while working with the other. Roll out the dough on a floured surface to 1/4 to 1/2-inch thickness. Cut into shapes with any cookie cutter.
5) Place cookies 1 inch apart on an ungreased cookie sheet. Bake 8-10 minutes until the edges are golden brown. Cool completely on a cooling rack.
Yield: 15 large cutout cookies or 30 small cookies