Rolled Sugar Cookies (Part 1): Cookie Jar
|Flour||3 Cup (48 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter||1 Cup (16 tbs), cut into pieces|
|Sugar||1 Cup (16 tbs)|
|Orange/Lemon zest||1 Teaspoon|
1.In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
2.Cream butter, sugar and zest together in a large bowl until light and fluffy, 1-2 minutes. Scrape down the bowl with a spatula.
3.Add eggs and vanilla and continue beating until well mixed. Add the flour mixture, beating over low speed until just mixed in. Scrape the bowl down again, then mix for 10 seconds or so. Divide the dough in half and place on 2 pieces of plastic wrap. Cover with the plastic and form into a a disc. Refrigerate until firm, at least 1 hour. (The dough can be refrigerated for up to 2 days.)
4.When ready to roll & bake, preheat oven to 375 ̊F. and line a baking sheet with parchment. Remove one disk of dough from refrigerator.
5.Lightly flour your board or work surface and roll dough to 1⁄8 inch thick. Cut dough into desired shapes (a foot, for this recipe) and place them on the lined baking sheet. Bake until edges are lightly browned, about 8 minutes. Immediately slide parchment onto a cooling rack.
6.Repeat rolling, cutting, and baking remaining dough.
7.The cooled cookies can be kept in an airtight container and stored for up to 3 weeks at room temperature and the cookies can be served with your choice of beverages.
Serving size: Complete recipe
Calories 3913 Calories from Fat 1724
% Daily Value*
Total Fat 196 g301.7%
Saturated Fat 119.3 g596.3%
Trans Fat 0 g
Cholesterol 906.8 mg302.3%
Sodium 1538.5 mg64.1%
Total Carbohydrates 489 g162.9%
Dietary Fiber 10.3 g41%
Sugars 202.8 g
Protein 53 g106.5%
Vitamin A 122.4% Vitamin C 3.7%
Calcium 35.2% Iron 108.8%
*Based on a 2000 Calorie diet