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Wednesday, December 18, 2013

[Slice-and-Bake Sugar Cookies] Versatile Cookies for Any occasion - Easy to make

I was asked to bring some treats to share at the refreshment after the kids' Christmas recital of their music school. There were different things you could bring, but I obviously picked baked goods as I love baking. :) I baked my signature eggnog cake and made a couple dozens sugar cookies. I know that I call so many things my signatures. But, I can't just pick one! You can see my 'signature eggnog cake' recipe here:
http://heavenlypalate.blogspot.ca/2012/02/eggnog-cake-german-eggnog-cake-that.html

There are thousands of sugar cookie recipes. Sugar cookies are easy to make. Some decorations may be tricky.  But, usually simple sprinkles are enough. I've been subscribing Everyday Food for a few years. Now it became an appendix(?) to Martha Stewart Living, but it was a separate publication until last year. I've kept every single issue of this small magazine, but one of my favorite ones are the special issues for holidays. Especially 'Holiday 2006' edition - Collectible cookie edition is the one I use the most.


I like making sugar cookies since they are such versatile treats that can be decorated in many different ways. I rolled the log over the sprinkles this time. It takes one minute to decorate, but the plain sugar cookies transform into Christmas sweets!

Here goes the recipe for the Slice-and-Bake sugar cookies.
(Adapted from page 38 Everyday Food, Holiday 2006 edition)

Ingredients
(makes 24. You can simply double the recipe to make more!)
1 + 1/2 sticks (12 tablespoons) unsalted butter, room temperature
3/4 cup sugar
1 large egg yolk, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
sprinkles or sugar (optional)


Directions

1. With an electric mixer, beat butter until light and fluffy, scraping bowl as necessary.

2. Add 3/4 cup sugar, and beat until combined.

3. Beat in egg yolk and vanilla.

4. Add flour and salt and beat until combined. Don't over-beat!


5. Transfer dough onto a piece of parchment or waxed paper. 

6. Using the paper so dough won't stick to your fingers, roll into a log, about 2 inches in diameter.

7. Wrap well, and twist end of paper to seal. Refrigerate until firm, at least 60-90 minutes. I usually make the dough ahead and refrigerate for a couple of days. You can leave the log in the fridge upto a week, or freeze up to 3 months in a resealable bag.

8. Preheat oven to 350 degrees Fahrenheit (or 180 degrees Celsius).

9. When ready to bake, roll the log in the 1/2 cup red or green decorating, if desired, to coat.

10. Slice the log into 1/4-inch-thick discs.

11. Place on a baking sheet, and bake until golden brown, about 15 minutes. I overcrowded the baking sheet since I had too many to bake, but if not, please don't overcrowd the sheet. 

Otherwise you will end up with the misshaped cookies stuck with each other, like mines:(

12. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely.

They are crumbly and heavenly :)

Enjoy!

Slice-and-Bake Sugar Cookies

1 comment:

  1. Thanks so much! I lost my copy of this recipe and have been searching a couple of years for it!

    ReplyDelete