Sugar Cookies

Ingredientes de: Sugar Cookies (Limpar)

1,0 xícara (chá) de Açúcar refinado União

0,5 colheres (café) de Bicarbonato de sódio

0,5 colheres (chá) de Essência de amêndoa Dr. Oetker

1,0 colher (chá) de Essência de baunilha

3,3 xícaras (chá) de Farinha de trigo comum

200,0 gramas de Manteiga sem sal

2,0 unidades médias de Ovo de galinha cru

0,3 colheres (chá) rasas de Sal refinado

Como fazer Sugar Cookies

Cream the butter and sugar first, add the rest of the wet ingredients. Mix the dry ingredients in separate bowl, then add dry ingredients as you mix. This is about as much as one kitchen aid mixer can handle. It's the equivilent of a double recipe and makes plenty of dough. The amount that you get out of it will depend on the size and thickness of your cookies. Now chill the dough for at least 4 hours in the fridge. Overnight is best. Now that it's chilled, take it out and set it on the counter for about 5 min before you work with it. (Two steps forward, one step back, I know. But it works). Now we are going to roll it out. I cut off a nice chunk of my chilled, yet workable dough. Generously flour your surface, then roll and cut as you please. Bake in a (preheated) 375 degree oven for about hmmmm. Cook time varies a ton with size, thickness and if you use a sil-pat (cuts baking time). I say, start small. For most cookies, I set the timer for 6 min, and add more time if needed. You don't even really want them to be brown. Maybe just touches of golden on a few corners, yet you do want them cooked all the way through. Otherwise, they turn a dough-ey gray-ish color in the middle.