Thursday, February 14, 2008

Baker's Sugar Cookies

Okay, so, I downloaded this picture because my cookies did not look this good! However...when you taste them, it is a whole different story.
My big warning with these cookies is: DO NOT ROLL THEM OUT! Just roll them into balls and let them cook. This is not a recipe for shaped sugar cookies-trust me, I tried!
Cody got this recipe for a woman who owned a Bakery in that should give you a little hint! They are great...and this is a massive batch, so careful!

Baker's Sugar Cookies

Cream together for 3-4 minutes:
2 cups butter
2 1/2 cups sugar

1 Tbs. Vanilla
3 eggs
4 Tbs. milk
4 1/2 Tbs. baking powder
4 1/2 cups flour

Preheat oven to 325.
Add ingredients in order-keep mixer going on low until you have added all of the flour. Increase speed; mix on medium for 1-2 mintues.
Either scoop or spoon out cookies. Slightly flatten with a cup or other flat surface dipped in sugar.
*If using a convection oven, reduce temperature to 300.
*Baking lower and slower allows the cookies to brown less and be softer.

Chef's Tips:
Do not refrigerate the dough! I did that once-they are much better fresh. Honestly, these cookies take some perfecting, but they are WORTH IT!!!

From: Margaret McCarthy

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