INGREDIENTS:
•1/2 pound unsalted butter (2 sticks or 1 cup)
•1/2 cup brown sugar (light or dark)
•2 cups flour – no need to sift
•1/2 teaspoon vanilla extract
•a of pinch salt
•
PREPARATION: Mix well; roll out to about 1/4-inch thickness and cut into shapes. Or, make small balls then roll in finely chopped nuts or sugar. Place on cookie lightly greased cookie sheets (or use parchment paper), and flatten with the bottom of a glass.
You can also use the smaller of the two ice cream scoops (if you don’t have one and you are thinking about purchasing one, buy the best one you can afford. Not only will it work better, but it will enable the cookies to bake evenly). Thumbprints filled with jam or pastry filling; m-m-m good)! Bake on parchment paper at 300° F. for approximately 20 to 25 minutes. Use this oven temp & time for all cookies mentioned here.
ICING: Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. [Half & half will give the frosting a whiter look]. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved. These cookies taste great without frosting, but do sprinkle some sugar on top before baking since the recipe is low in sugar.
NOTES: This cookie dough is wonderful to work with…it’s not sticky.
If you prepare the dough to bake the next day, make sure you leave it out to room temperature. This dough also works well in a cookie press, but if using nuts, chop very fine.
You can also divide the dough and add flavor extracts, like almond extract for a different taste.
When rolling into balls or for thumbprints, be uniform in size…you can use the ice cream scoop to get the same amount of dough each time; place the dough from the scoop into your hand and then roll into a ball. Cream cheese frosting tastes great with thumbprints. (Add frosting after baking, when cookies are cooled).
ENJOY!
•1/2 pound unsalted butter (2 sticks or 1 cup)
•1/2 cup brown sugar (light or dark)
•2 cups flour – no need to sift
•1/2 teaspoon vanilla extract
•a of pinch salt
•
PREPARATION: Mix well; roll out to about 1/4-inch thickness and cut into shapes. Or, make small balls then roll in finely chopped nuts or sugar. Place on cookie lightly greased cookie sheets (or use parchment paper), and flatten with the bottom of a glass.
You can also use the smaller of the two ice cream scoops (if you don’t have one and you are thinking about purchasing one, buy the best one you can afford. Not only will it work better, but it will enable the cookies to bake evenly). Thumbprints filled with jam or pastry filling; m-m-m good)! Bake on parchment paper at 300° F. for approximately 20 to 25 minutes. Use this oven temp & time for all cookies mentioned here.
ICING: Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. [Half & half will give the frosting a whiter look]. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved. These cookies taste great without frosting, but do sprinkle some sugar on top before baking since the recipe is low in sugar.
NOTES: This cookie dough is wonderful to work with…it’s not sticky.
If you prepare the dough to bake the next day, make sure you leave it out to room temperature. This dough also works well in a cookie press, but if using nuts, chop very fine.
You can also divide the dough and add flavor extracts, like almond extract for a different taste.
When rolling into balls or for thumbprints, be uniform in size…you can use the ice cream scoop to get the same amount of dough each time; place the dough from the scoop into your hand and then roll into a ball. Cream cheese frosting tastes great with thumbprints. (Add frosting after baking, when cookies are cooled).
ENJOY!
Comments
and they look good too :)
Love you Mary
Lou