(by Shirley McNevich)
1 cup white sugar
1 cup softened butter (NO substitutes)
1 egg
1 TBSP vanilla
1 tsp. baking powder
2 TBSP orange juice (fresh squeezed if possible)
2 1/2 cups flour
In a mixer add softened butter and white sugar--beat. Add egg--beat. Add baking powder, vanilla and orange juice--beat. Slowly add flour--beat (if batter gets too stiff for the mixer, remove bowl from mixer and continue using a wooden spoon). Cover the mixer bowl with Saran wrap and refrigerate the dough overnight. The next day, take out about 1/3 of the dough (returning remaining dough to refrigerator) and roll it out on a floured counter to 1/4" thickness (for regular cookies) or 1/8" (for crispier cookies). Cut dough with cookie cutters and place cookies on to greased cookie sheets. Bake at 400 degrees for 8-10 minutes (for 1/4" thick cookies) or 6-8 minutes (for 1/8" thick cookies). Cool slightly, then place on paper towels to cool. Cool completely. Frost/glaze/decorate as desired.
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