I found the basic recipe online when I wanted to make sugar cookies but had no eggs. The dough is tasty as well. I modified the recipe to make the cookies sweeter. I also use organic ingredients and as organic sugar does bake a little differently than refined sugar, your results may vary if you don't use it.
I've also included bread machine instructions. It does better by hand but if you have arthritis, it is easier to just toss it all in the breadmaker and use the dough option.
BY HAND:
Soften butter. Cream together softened butter and sugar. Add water and salt, mix. Slowly add flour to mixture, 1 cup at a time. Add cinnamon and vanilla. Mix well until a soft dough. Knead dough by folding over and folding over again. You may need to add a little bit of flour while doing this. Let dough refrigerate 2-3 hours for optimal cutting.
Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Take dough from refrigerator and reknead. If dough is too hard, sprinkle some water on it. To make the flaky layers, be sure to use the folding technique when rekneading. Roll out dough on floured surface and cut, or roll the dough into balls and press down.
If you want a sugared top, press top of cookies onto a sugared surface before baking.
Bake at 325 degrees for approximately 15-20 minutes. Cookies should be lightly browned around the edges but VERY soft when they come out of the oven. Cool and then serve!
BREAD MACHINE INSTRUCTIONS:
Soften butter. Lightly mix together all ingredients (you can do this by hand or quickly with a mixer). Put in breadmaker pan and on dough setting.
When dough comes out, it should be soft and mixed. Let refrigerate for 2-3 hours.
Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius). Take dough from refrigerator and reknead. If dough is too hard, sprinkle some water on it. To make the flaky layers, be sure to use the folding technique when rekneading. Roll out dough on floured surface and cut, or roll the dough into balls and press down.
If you want a sugared top, press top of cookies onto a sugared surface before baking.
Bake at 325 degrees for approximately 15-20 minutes. Cookies should be lightly browned around the edges but VERY soft when they come out of the oven. Cool and then serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 8 | ||
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Calories: 983 | ||
Calories from Fat: 425 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.2g | 63 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 122.1mg | 38 % | |
Sodium 329.7mg | 11 % | |
Potassium 139.2mg | 4 % | |
Total Carbohydrate 128g | 38 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 124.8g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 983
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