RECIPE: Rec: Sugar Crisps -- Perfect rolled sugar cookie.

RECIPE:
R

richard-in-cincy

Well-known member
Looking for a rolled sugar cookie that looks exactly like the cutter AFTER it's baked? These cookies do not spread at all, the edges are clear and sharp. Absolutely perfect for rolling and cutting shapes for holiday decorating (which is what I'm doing tonight). And they taste amazing, nice and crisp as the title suggests.

2 1/2 cups flour

1/2 tsp. salt

8 oz. butter

1 cup sugar

1 large egg

2 tsp grated lemon rind

1/2 tsp vanilla extract

pinch of mace

Cream butter and sugar, beat in the egg, zest, salt, and vanilla. Mix in the flour until combined. Roll into ball, seal in plastic wrap and refrigerate for a couple hours or over night.

Divide dough into 1/4ths and roll to 1/8 inch on parchment paper, dusting very lightly with flour as needed. Cut. Place on parchment lined baking sheets. You can put the cookies very close together, nearly touching. They do not spread.

Refrigerate cookies on sheet for 15 min.

Bake at 350F. for 8-10 minutes, or until the edges just start turning golden.

Decorate as desired.

Bakes about 6 dozen cutouts.

 
Yes, that's what I'm doing.

My schedule is so frenetic these days with work, German class, French class, cello lessons, orchestra...I feel like a full time student. I had some time last weekend, I was cocooning after my recent illness, so I decided to whip up some cookies to put in the freezer for the holidays.

 
they have no leavening agent, other than egg, so maybe that's what keeps them "shapely". what icing

did you use?

 
I'm sending this recipe along with some fun cookie cutters I found on amazon:

pirate themed and ocean themed and dinosaurs--to the kids for holiday baking. fun! I'll also tuck in a copy of Mimi's cookie book.

 
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