Basic sugar cookies

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Name: Sugar Cookies II
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 48
Cuisine: American
Ingredients: 3 cups All purpose flour; 1 teaspoon Baking powder; 1/4 teaspoon Baking soda 1; 3/4 teaspoon Salt; 1 cup Unsalted butter cold; 1/4 cup Cream cheese cold, 1/4 of an 8-ounce brick; 1 1/4 cup Granulated sugar; 1 large Egg; 2 teaspoons Vanilla extract; 1/2 teaspoon Almond extract

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INGREDIENTS

3 cups All purpose flour
1 teaspoon Baking powder
1/4 teaspoon Baking soda ; 1
3/4 teaspoon Salt
1 cup Unsalted butter ; cold
1/4 cup Cream cheese ; cold, 1/4 of an 8-ounce brick
1 1/4 cup Granulated sugar
1 large Egg
2 teaspoons Vanilla extract
1/2 teaspoon Almond extract

INSTRUCTIONS

Heat oven to 375 degrees.

Make in a food processor for speed.

Place flour, baking powder, baking soda and salt in the work bowl and pulse a few times to blend.

Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery.

Transfer powdery mixture to a large bowl.

Add egg, vanilla and almond extracts and mix until the dough balls together.

If making basic round cookies, make balls about .9 grams and press ball down to 1/2 to 1/4 inch thick.

For sprinkle cookies, you can roll the cookie balls in a bowl of sprinkles (use your favorite sprinkles). Roll the balls in your hand to warm them and the sprinkles will stick better.

For cookie cutter cookies, roll dough out to about 1/4 inch thick and cut as desired.

Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. [If they’re not quite soft in the center, they will be fully crisped through the next day.] Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way.

NOTES

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Sugar Cookies II

3 cups All purpose flour
1 teaspoon Baking powder
1/4 teaspoon Baking soda 1
3/4 teaspoon Salt
1 cup Unsalted butter cold
1/4 cup Cream cheese cold, 1/4 of an 8-ounce brick
1 1/4 cup Granulated sugar
1 large Egg
2 teaspoons Vanilla extract
1/2 teaspoon Almond extract

Heat oven to 375 degrees.

Make in a food processor for speed.
Place flour, baking powder, baking soda and salt in the work bowl and pulse a few times to blend. 
Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. 
Transfer powdery mixture to a large bowl.
Add egg, vanilla and almond extracts and mix until the dough balls together.

If making basic round cookies, make balls about .9 grams and press ball down to 1/2 to 1/4 inch thick.

For sprinkle cookies, you can roll the cookie balls in a bowl of sprinkles (use your favorite sprinkles).  Roll the balls in your hand to warm them and the sprinkles will stick better.

For cookie cutter cookies, roll dough out to about 1/4 inch thick and cut as desired.

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Nutrition

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Serving Size: 1 Serving (22g)
Recipe Makes: 48 Servings

Calories: 86
Calories from Fat: 57 (66%)

Amt Per Serving		% DV

	Total Fat 6.3g	8 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.3g
Cholesterol 20.9mg		6 %
Sodium 18.2mg		1 %
Potassium 22mg		1 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6g
Protein 1.2g		2 %
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.

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Calories per serving: 86

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