No Chill Sugar Cookies

From the kitchen of Lisa Knewasser

In a large bowl, cream:

1 c butter

1 c sugar

Beat in:

1 large egg

1 tsp vanilla

Add:

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.

VARIATIONS

Added 1/2 tsp Fiori di Sicilia to dough, topped with glaze made with orange zest, fresh oj, confectioner sugar.
Tried topping with caramel bits and drizzling with chocolate. The caramel got hard, but the chocolate drizzle is good.
Cut out circles. Bake. Top with half a marshmallow. Bake 2 minutes. Cool. Dip in melted chocolate melts (sold at craft stores).

NOTES

  • Unlike most rolled sugar cookies, this dough does NOT require chilling. Dough can be tinted with food coloring. For chocolate cookies, stir in 3 ounces melted, unsweetened chocolate. If dough becomes to stiff add water, 1 tsp at a time. 

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