RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1707
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| Recipe Name: |
Sugar Cookies |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
40.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
8.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$0.03
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Instead of using vanilla, you can give your cookies a lemony flavor by replacing it with 2 tsp fresh lemon juice and zest of 2 lemons per 16 servings.
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Ingredients:
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Directions:
In a large bowl, sift together flour, salt, and baking powder. Set aside.
Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
Heat oven to 325 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks; decorate as desired. |
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| Nutrition per Serving: |
| Calories: |
327 |
Total Carbs: |
49.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
26.4 |
Fat: |
12.4 |
Protein: |
4.01 |
| Fiber: |
0.75 |
Sodium: |
83.91 |
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