Diane's Sugar Cookies
Yield
servingsPrep
5 minCook
12 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
sifted |
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | 6oz |
butter, unsalted
cubed |
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
sugar
granulated |
|
| 2 |
eggs
|
*
|
|
| 1 | tablespoon |
milk
|
|
| 2 | tablespoons |
sour cream
|
|
| 1 | large |
lemon
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
sifted |
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | 6oz |
butter, unsalted
cubed |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 355 | ml |
sugar
granulated |
|
| 2 |
eggs
|
*
|
|
| 15 | ml |
milk
|
|
| 3E+1 | ml |
sour cream
|
|
| 1 | large |
lemon
grated |
*
|
Directions
Sift together flour, baking powder and salt.
Cream butter, sugar, sour cream, lemon peel and beat well.
Add eggs, one at a time, and then milk.
Gradually, add the sifted dry ingredients, scraping the bowl as necesary with a rubber spatula and beating only until thoroughly mixed.
Divide dough into 2 halves.
Wrap each batch with foil or plastic wrap and chill in refirgerator for 3 hours or longer.
Do not place dough in freezer.
Preheat oven to 400℉ (200℃).
Place one batch of dough on lightly floured pastry cloth.
Turn dough to flour all sides and roll out to desired thickness.
For very large cookies, ¼ inch. Cut the cookeis as you wish. Transfer cooies to ungreased cookie sheets. If cookies are large and thick, place at least 2 inches apart. Sprinkle the tops of the cookies generously with granulated sugar. Bake until the cookies are lightly browned. Large, thick cookies will need to bake for 10 to 12 minutes. Transfer cookies to racks for cooling.
