From the kitchen of Lisa Knewasser. Unlike most rolled
sugar cookies, this dough does NOT require chilling. Dough
can be tinted with Wilton Icing Color. Add small amounts
until desired color is reached. For chocolate cookies, stir in
3 ounces melted, unsweetened chocolate. If dough
becomes to stiff add water, 1 tsp at a time.
In a large bowl, cream:
1 c butter
1 c sugar
1 large egg
1 tsp vanilla
2 tsp baking powder
Add, 1 cup at a time:
3 c flour
The dough will be very stiff.
Divide dough into 2 balls.
On a floured surface, roll dough.
Cut out shapes & use a spatula to lift cookies onto sheets.
Bake @ 400 on middle rack
for 6-7 minutes, or until lightly browned.
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