blog 5

Sugar cookie ingredients: 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup of sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out the dough Directions: Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in a large bowl of an electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If the dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into the desired shape, place at least 1-inch apart on a greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. I chose to blog about this sugar cookie recipe because it was the first thing I ever learned to cook with my grandma. The nostalgic taste of a warm sugar cookie was what interested me to learn how to cooking. I see this dish as extremely simple and tasty and what initiated my interest to cook. I owe it to my grandma for teaching me her ways of preparing the best cookies.