The Perfect Sugar Cookie

So this month, my Twitter friend Erica from YeahWrite asked me to enter this cooking challenge. I thought it was a FANTASTIC idea seeing as I LOVE to cook! So I pulled out my most favoritest sugar cookie recipe and went to town! Turns out, they ended up not doing the challenge. (bummer) But I have to say, they. were. delicious. You should really give them a go. Another good thing about this recipe is, they don’t blow up. You know how the packaged sugar cookies do? Yeah. I don’t love that. Especially when I’m trying to cover them with chocolate or whatnot. These stay JUST the same size as the cookie you cut out of the dough. Perfect. Make sure you pour some sugar on them as soon as they come out of the oven because that is THE best way to have a sugar cookie! Hope you enjoy!

Ingredients:

2 sticks butter, softened

1 1/2 c. sugar

1 egg

1 1/2 tsp. vanilla

1/2 tsp. no-color almond extract

2 3/4 c. All-Purpose flour

1 tsp. baking powder

1 tsp. salt

Directions:

Preheat oven to 350. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8-11 minutes or until cookies are lightly browned.

 

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