Saturday, February 11, 2012

Brown Sugar Cutout Cookies

This is the first recipe I have tried from my new cookbook: Sweet Gratitude by Judith Sutton.  They are so yummy!  Plan time for chilling, as the dough is soft and cannot be worked immediately.  I chilled mine in a roll and sliced them, but you can cut out shapes and frost them for holidays too.  I don't think they need frosting, but I'm sure no one would object.

Brown Sugar Cutout Cookies
2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 sticks unsalted butter at room temperature
1 c. packed dark brown sugar
1 egg
1 tsp. vanilla

In a bowl, beat butter and brown sugar 2-3 min. or until fluffy.  Beat in the egg, then the vanilla.  On low speed, beat in the 1 c. flour, baking powder and salt.  Then when that is incorporated, beat in the 2nd cup of flour.  Divide the dough into fourths, flatten each quarter of the dough into a disk, wrap with plastic wrap and refrigerate for 2 hours or until firm enough to roll.  Roll dough to 1/4 inch thickness and cut with cookie cutters.  Place on ungreased baking sheets and bake at 350 degrees for 8-10 minutes.

Slice and Bake method: Divide dough in 1/2, roll each half into an 8 inch long log.  Wrap in plastic wrap and freeze until firm (about an hour).  Using a sharp knife, cut logs into scant 1/4 inch thick slices and arrange on ungreased baking sheets, bake as directed.

Notes: The dough is very soft, you may have to chill it to divide it.  You can also freeze the dough, but thaw in the fridge before slicing.

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