Harvest Sugar Cookies
Yield
2 dozenPrep
20 minCook
10 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine, softened |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
frosting
or additional sugar |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine, softened |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 651 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
frosting
or additional sugar |
* |
Directions
In a mixing bowl, cream butter and sugar.
Add eggs and vanilla; beat until light and fluffy.
Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
Chill for 1 hour or until firm. On a lightly floured surface, roll the dough to ¼ inch thickness.
Cut with pumpkin or leaf cookie cutters or others of your choice.
Using a floured spatula, place cookies on greased baking sheets.
Sprinkle with sugar if desired (or frost baked cookies after they have cooled).
Bake at 375℉ (190℃) for 8 to 10 minutes or until lightly browned
