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Soft Sugar Cookies II




Source of Recipe


web/don't remember


Recipe Introduction


Tips: Do not overbake cookies; watch closely near the end of baking time. Bake on parchment paper for easy cleanup. Use two cookie sheets and have one ready to go into the oven as the first sheet cools (or just transfer parchment paper). For softer cookies, add a tablespoon of sour cream, yogurt or buttermilk. Makes approximately 4 dozen cookies, depending on size. Enjoy.


List of Ingredients




1 cup sugar
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda

Recipe



Preheat oven to 375°F. Beat together butter and sugar on low speed of mixer until light and fluffy. Stir in flavorings and egg. Mix. Stir in flour and baking soda. Using a small cookie scoop or two spoons, shape dough into balls. Drop by teaspoonfuls onto ungreased cookie sheet, 2" apart. Press cookie down slightly to flatten, using the bottom of a glass which has been dipped in sugar. Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire rack to cool.

Variation: Substitute 1 1/2 cups confectioners' sugar for the cup of sugar in above recipe. Cover and refrigerate 2 hours (or overnight). Roll dough out 1/4" thick on a lightly floured surface and cut out shapes. Sprinkle with colored sugars or frost. Bake on ungreased cookie sheets, 2 inches apart in a 375°F oven for 7-8 minutes, or until edges are lightly golden brown.