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Icebox Sugar Cookies




Source of Recipe


Internet


List of Ingredients




Nonstick canola oil spray
1 1/2 cups unbleached all-purpose flour
[spoon into a measuring cup and level the top]
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter -- (3/4 stick)
at room temperature
1 large egg
1 tablespoon light corn syrup
1 tablespoon vanilla extract
2 tablespoons sugar -- for dipping

Recipe



1. In a medium bowl, whisk the flour, baking powder and salt until well
combined. Set aside.
2. In another medium bowl, using a hand held mixer set at medium speed,
beat the 1 cup of sugar and the butter until the mixture resembles
breadcrumbs, about 1 1/2 minutes. Add the egg, corn syrup, and vanilla
and beat until smooth.
3. Using a spoon, gradually stir in the flour mixture. Transfer the dough
to a sheet of waxed paper and form it into a log about 12 inches long and
1 inch in diameter. Wrap the log of dough in the waxed paper and
refrigerate until well-chilled, at least 2 hours or overnight.
4. Position a rack in the center of the oven and preheat to 375F. Lightly
spray 2 nonstick cookie sheets with oil.
5. Unwrap the chilled dough. Place the 2 tablespoons of sugar in a small
bowl. Using a thin, sharp knife cut the dough crosswise into 1/4 inch
rounds. Dip each round in the sugar, place the cookies sugar side up, 2
inches apart on prepared baking sheets.
6. One sheet at a time, bake the cookies until lightly browned around the
edges, 10 to 12 minutes. The centers may seem slightly underdone, but
they will firm when cooled. Cool the cookies in the pan for 1 minute,
then transfer to a wire cake rack to cool completely.
Spicy Cinnamon Cookies: Add 1 teaspoon ground cinnamon to the dry
ingredients. Stir 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground
cloves into the 2 tablespoons of sugar for dipping.