Makes 40
Total Time: 1hr 50m
1. Do not refrigerate the basic sugar cookie dough after making it (do not substitute slice-and-bake dough in this recipe).
2. Stir in 1 cup chopped dried cherries and 1 cup sliced almonds. Drop tablespoon-size mounds of dough onto baking sheets.
3. Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 16 to 20 minutes.
4. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Basic Sugar Cookie Dough
Hands-On Time: 25m
Total Time: 1hr 25m
Ingredients
* 2 1/2 cups all-purpose flour, spooned and leveled, plus more for shaping the cookies
* 1/4 teaspoon baking soda
* 1/4 teaspoon kosher salt
* 1 cup unsalted butter (2 sticks), at room temperature
* 3/4 cup sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
Directions
1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
3. With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days.
4. Make cookies according to directions in the 10 Ideas For Sugar Cookie Dough collection. Alternately, make cutout cookies by doing the following: Heat oven to 350° F. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.
5. Store cookies in an airtight container at room temperature for up to 1 week.
No comments:
Post a Comment