Baby Shower Sugar Cookies
Baby Shower Sugar Cookies recipe
Yield
24 servingsPrep
45 minCook
15 minReady
60 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
Directions
Preheat oven to 375℉ (190℃).
Cream butter and sugar.
Add egg.
Blend in cream and extract.
Combine dry ingredients, and add until well blended.
Shape into a flattened ball.
Wrap in parchment and chill at least ½ hour.
Roll out onto lightly floured board until approximately ¼ inch thick.
Cut into small coats, boots, or any desired shapes.
Sprinkle with sugar, and place on parchment covered baking sheet about 2 inches apart.
Bake until golden brown.
Decorate with your favourite icing.
