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Saturday, December 23, 2006

King Arthur's Special Roll-Out Sugar Cookies

The Altitude Adjustment Section
Sometimes you roll out cookie dough and do this fancy schmancy cut out shapey things and when they bake they just look like swollen clouds. Not this recipe. These cookies hold their shape and are delicious as well. Always trust the King! Perfect for holiday cookies!

1 cup unsalted butter=2 sticks
1 cup granulated sugar
3/4 teaspoon salt
1 1/2 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 large egg
1/4 cup sour cream or heavy cream
3 tablespoons cornstarch
3 cups all purpose flour

In the bowl of an electric mixer, cream the butter, sugar, salt, baking powder, vanilla, and almond extract till light and fluffy. Add the egg and beat well. Don't forget to scrape down the bowl! Add half the cream, all the cornstarch, and half the flour. Beat well then add the remaining ingredients. Divide the dough in half and form into two discs. Wrap in plastic wrap and chill at least 1 hour before rolling out. Roll out dough on lightly floured surface to about 1/8 inch thick. Now have some fun. Bake cookies on a parchment lined sheet pan in a 350 oven for 10-12 minutes. They should just be lightly browned around the edges. You can also mix food coloring into this dough and do all kinds of crazy things like creating marbleizing effects. Remember to wear gloves when mixing color into the dough — unless you like having blue hands.