Rolled Sugar Cookies
These make great holiday cookies when cut into shapes and decorated, but they're also a fine addition to your everyday cookie jar. We've cut the butter from an entire stick to just 2 tablespoons, cooking it until it turns a nutty brown to maximize the rich flavor. Source: EatingWell Magazine, Holiday Issue 1996
Ingredients
Directions
-
Set a rack in the upper third of the oven; preheat to 350 degrees F. Coat 2 baking sheets with cooking spray.
Advertisement -
Whisk whole-wheat flour, cake flour, baking powder and salt in a medium bowl.
-
Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute, and pour into a mixing bowl. Add sugar (or Splenda) and oil; beat with an electric mixer until smooth. Mix in egg and vanilla; beat until smooth. Add the flour mixture and mix on low speed until just combined. Divide the dough in half and press each piece into a disk.
-
Working with one disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut out cookies with small (about 2- to 2 1/2-inch) cookie cutters. Place the cookies about 1/2 inch apart on the prepared baking sheets.
-
Bake the cookies in the upper third of the oven, 1 sheet at a time, until slightly golden on the edges, 5 to 7 minutes. Do not overbake. Transfer to wire racks to cool.
Tips
Make Ahead Tip: Prepare the dough through Step 3; wrap well and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, return to room temperature before rolling out.) Store the cookies in an airtight container for up to 3 days or freeze for longer storage.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
Nutrition Facts
1/2 other carbohydrate
