Holiday Sugar Cookies
1/2 cup butter
3/4 cup sugar
1 tablespoon whipping cream
1 teaspoon pure extract (vanilla or lemon)
1 1/4 cups unbleached all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Coarse sugar for decorating (colored or plain)
Preheat oven to 375F.
Cream butter and sugar. Add egg. Blend in cream and extract.
Combine dry ingredients, and add until well blended.
Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour.
Roll out onto lightly floured board until approximately 1/4” thick. Cut into desired shapes. Sprinkle with sugar, and place on parchment covered baking sheet about 2 inches apart.
Bake until golden brown, about 10-15 minutes. Cool.
* * * This is the best sugar cookie recipe I have found so far. The cookies do not spread out too much, and stay buttery-flavored and chewy instead of dry and crisp. This dough accepts liquid food colorings without becoming too soft, and can also be "painted" with a mixture of corn syrup and food coloring instead of sugar sprinkles before baking.
Some sugar cookie recipes can be rolled out of powedered sugar for better results, this one cannot. Cookies spread and dough gets sticky quickly if powdered sugar is used.