Monday, March 16, 2020

Dummy Proof Small Batch Cut-Out Sugar Cookies

I'm sure we'd all agree, we have seen better days and things are a little scary right now... May I suggest we take a minute, pour a cup of coffee or tea and enjoy a cookie. Sometimes the simplest things can be the most grounding and comforting:@) Now I have to admit, roll-out cookies have always been a challenge for me. As soon as I saw 'dummy proof' in the title of this Small Batch Cut-Out Sugar Cookie recipe I had to try it. It-is-as-advertised! This is a very nice recipe folks, it doesn't require chilling, and it worked well with my spring plunger cookie cutters from Walmart a couple years ago. I added some pretty colored sprinkles into the dough just for fun.
Does anyone else see a rabbit in the two cookies on the right? Ha:@)

The cookie cutters I used:
  
Small Batch-Dummy Proof-Sugar Cookies-from Cake Whiz
1/4 C butter
1/3 C sugar
1 egg yolk
1 Tblsp sour cream
1 1/2 tsp vanilla
1 C A/P flour
1/8 tsp salt
1/8 tsp baking powder
Sprinkles, colored sugar, icing, etc, if desired
  1. Cream butter and sugar.
  2. Add in yolk and vanilla, mix well.
  3. Add the rest (and sprinkles if desired), it will get crumbly, you will have to finish mixing with your hands.
  4. Press into a ball, roll out between two sheets of parchment or wax paper. I suggest aiming for about 1/4" thick.
  5. Cut with desired cookie cutters.
  6. Bake on parchment lined cookie sheets at 350 degrees for approximately 6 minutes, turn sheets and bake for 3 minutes more or until edges are slightly golden brown. Note: I had to bake mine twice as long.
  7. Allow to cool completely on parchment paper.
  8. Ice or decorate if desired.
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