Well, it's been a long time since I've posted a recipe here! Now that the Christmas season is upon us, I thought I'd share a Sugar Cookie recipe from my friend Lisa. I think it was originally a Cook's Illustrated recipe that she tweaked. These are a dryer, firmer cookie that is best, in my opinion, for decorating with royal icing. They can be made into drop cookies, however. Enjoy them with a cup of eggnog or hot spiced apple cider, and you are all set. My daughter is baking these tonight!
Best in the World Sugar Cookies
3 cups all-purpose flour
½ tsp salt
½ tsp baking powder
½ tsp nutmeg
20 Tbsp. unsalted butter, softened but firm (that's 2½ sticks)
1 cup sugar
1 large egg
2 tsp vanilla
Preheat oven to 375ºF. Whisk dry (first 4) ingredients together in small bowl, set aside. Cream butter and sugar until light and fluffy. Add egg and vanilla, mixing well. Blend in dry ingredients just until incorporated.
To make drop cookies: Do not chill dough. Place uniform scoops of dough on cookie sheet lined with parchment paper. Flatten to about ½" thick with fingers or bottom of glass. Sprinkle w/ sugar as desired, bake about 11-12 minutes, depending upon size.
To make rolled and cut cookies: Chill dough at least two hours. Roll out half of the dough ¼" thick and cut out. Place 1” apart on greased baking sheet. Bake in middle rack of oven for 10 minutes. Cool completely, and ice with royal icing and other decor as desired.
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