Oct 3, 2008

SUGAR COOKIE

When I was a kid, I always loved Sugar Cookie. Perhaps it is because of the attractive colour frostings and sprinklies and also kids love anything that tastes sweet. The sugar cookie goes way back from as far back as mid 1700s when German Protestant settlers in the Nazareth area perfected the recipe. Then, it was also named Nazareth Sugar Cookie. Sugar cookies are usually baked till crisp although there may be different variations that are soft and chewy nowadays. Sugar Cookies are very popular during Christmas holidays especially in Northern parts of America.

Here is a simple recipe for Sugar Cookies

490 gms of all purpose flour
1/4 tsp salt
1 tsp baking powder
225 gms of butter, unsalted at room temperature
300 gms granulated white sugar
2 eggs large size
2 tsps vanilla essence


In a mixing bowl, mix the flour, salt and baking powder together. Put it aside.

In another mixing bowl, beat butter, sugar until light and fluffy. Add eggs, vanilla and beat till all mixed properly. Add the flour and beat till the dough is smooth.

Divide the dough into half and wrap in cling wrap. Refrigerated for an hour. It should be firm to roll.

Heat oven to 180 deg C. On a floured surface, roll the dough to a thickness of 1cm. Cut into desired shapes with a cookie cutter that has been floured. Place on the baking sheets on a pan and refrigerate the cookies for about 10 minutes to keep their shape. Using a fork, lightly beat an egg in a bowl. Brush the egg wash on the cookie and sprinkle some colourful hundreds and thousands on it. Bake for about 10 minutes or until the edges are brown.

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