Marilyn Pennington m51pennington at gmail.com
Sat Oct 13 06:51:16 EDT 2018




1 cup sugar
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cups all purpose flour
1/2 teaspoon baking soda

Preheat oven to 375°F.

Beat together butter and sugar on low speed of mixer until light and fluffy.
Stir in flavorings and egg. Mix. Stir in flour and baking soda.

Using a small cookie scoop or two spoons, shape dough into balls. Drop by
teaspoonfuls onto ungreased cookie sheet, 2 inches apart. Press cookie down
slightly to flatten using the bottom of a glass which has been dipped in
sugar. Colored or white sugar may be used.

Bake for 9-11 minutes, just until cookies have set. Remove cookies to a wire
rack to cool.

Variation: Substitute 1 1/2 cups confectioners' sugar for the cup of sugar
in above recipe. Cover and refrigerate 2 hours (or overnight). Roll dough
out 1/4 inch thick on a lightly floured surface and cut out shapes. Sprinkle
with colored sugars or frost. Bake on ungreased cookie sheets, 2 inches
apart in a 375°F oven for 7-8 minutes, or until edges are lightly golden

Tips: Do not overbake cookies; watch closely near the end of baking time.
Bake on parchment paper for easy cleanup. Use two cookie sheets and have one
ready to go into the oven as the first sheet cools (or just transfer
parchment paper). For softer cookies, add a tablespoon of sour cream, yogurt
or buttermilk.

Makes approximately 4 dozen cookies, depending on size.

These cookies can be changed up by adding chopped nuts, coconut, chocolate
(or other) chips or brickle



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