Difference between revisions of "Sugar Cookies"
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# Let stand on cookie sheet two minutes before removing to cool on wire racks. | # Let stand on cookie sheet two minutes before removing to cool on wire racks. | ||
| − | [[Category:Burundian Desserts]] | + | [[Category:Burundian cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Holiday Recipes]] | [[Category:Holiday Recipes]] | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Revision as of 16:15, 8 May 2012
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1 cup butter, softened
- 1 cup white sugar
- ½ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Directions
- Preheat oven to 375°F (190°C).
- In a medium sized bowl, stir together flour, baking soda, baking powder, cinnamon and ginger.
- Set aside.
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in egg, vanilla and almond extracts.
- Gradually blend in flour mixture, then fold in pecans and roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden.
- Let stand on cookie sheet two minutes before removing to cool on wire racks.
