Anyone in this family who pays attention (and they all do) Holidays, Season changes, events and celebrations require sugar cookies. We even make them up to go on top of our cupcakes. My favorite cupcake topper being the wee mouse at Christmas. This little guy will be available in our webstore soonly!
Now as promised for my girl The Recipe never to be lost again! Someone else please do keep a copy in case she loses hers *winks*
The Busy Baker Bunny's Bakeshop Sugar Cookies by Mummie
2 cups butter (never never margarine)
2/3 cup sugar (never ever lumpy)
1 egg (large brown)
3 TBSP Vanilla Bean Paste (Neilsen Massey)
2 1/2 cups sifted flour ( yes you have to sift it)
1/2 tsp sea salt *no honey, not the sand ;o)
Cream the butter until it is a lighter shade. Then beat in all the sugar and be patient it takes a while. Then beat in the egg and vanilla until nice and fluffy.
Combine in separate bowl
Sifted flour, and salt ( do not forget that salt)
Mix all the dry into the butter creamed mixture until very well blended (not whipped)
Pat down 1/3 of dough into a disk and wrap. Continue with other 2/3'rds of dough.
This is when we lose about a half a dozen cookies due to dough eaters in our house.
Chill the dough for 3 hours.
Oven to 350 degrees F
Cut out on flour covered surface. Bake on parchment lined sheets DO NOT GREASE!
We cut our just under 1/4 inch thick. Bake for 9 minutes until golden but not brown.
Makes approx 4 dozen 3" cookies depending on cookie dough consumption.
We use a coloured glaze to coat the cookies and then use a royal frosting for decorating. Then a thicker glaze to "fill"
Glaze is simply confectioners sugar, hot water and colouring. You need it the consistency of coating chocolate.
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