Sugar And Spice Cookies
|Butter||125 Milliliter, softened (1/2 Cup)|
|Packed brown sugar||250 Milliliter (1 Cup)|
|All purpose flour||425 Milliliter (1 3/4 Cups)|
|Baking powder||1 Teaspoon|
|Ground cloves||1 Pinch|
In bowl, beat together butter and sugar until smooth; beat in egg and vanilla.
Stir together flour, baking powder, cinnamon, nutmeg and cloves; gradually stir into batter until blended.
Gather dough into ball; wrap and refrigerate for at least 1 hour or for up to 3 days.
On lightly floured surface, roll out dough to 1/8 inch (3 mm) thickness.
Cut into 2 inch (5 cm) round cookies or desired shapes.
Transfer to parchment paper lined, lightly greased baking sheets.
Decorate as desired.
Bake in 350Â°F (180Â°C) oven for 10 to 12 minutes or until edges just begin to brown.
Remove to racks immediately and let cool. (Cookies can be stored in airtight containers for up to 2 weeks.)
SANTA COOKIES: Decorate crinkle cut cookies with decorator gel, silver dragees, candies and coarse red sugar crystals.
PLACE CARD COOKIES: Cut out desired shapes and write the names of guests with decorator gel.
SNOWFLAKE COOKIES: Place snowflake cutout on top of 3 inch (8 cm) cookie rounds; dust liberally with unsweetened cocoa powder.
Carefully remove cutout.