SUGAR COOKIES – Can’t quit eating them!

Sometimes you just can’t resist making something, that you know will “get you in big calorie don’t!” These cookies are one of my shouldn’t make, but did anyway cookies. I don’t make rolled out sugar cookies very often, but Halloween just has to be one of those times when you throw all caution to the wind.  It’s a good thing, that I have one daughter who lives close….so that I can get rid of most of them.  I like sugar cookies the 2nd day better than the first.  Why you ask?  Because on the 2nd day they have softened, and turned into magnificent calorie ridden treats!
I made my cookies very simple.  I colored Cream Cheese Frosting Orange, and a bit of frosting – green.  Candy Corn became the eyes and nose.  Chocolate Sprinkles made my pumpkins mouth. It doesn’t get any simpler than that.  I had to hurry…..after all I was also making Chicken Fried Steak with mashed potatoes and pan Gravy.  I will post the tutorial for that meal on Monday.
Happy Halloween everyone.  Hope your day tomorrow is a great one.  Don’t eat too much candy….BOO!
1 C real butter (no substitutions)
1 C sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
3 C flour
1 1/2 t baking powder
1/2 teaspoon salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs, vanilla and extract and mix to blend well.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be chilled properly. A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.

When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft under-bake them. In my oven, about 8 minutes does it. However if you’re making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they’re super soft.

About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you’ll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you’ll get a buttery, crispy cookie that will just melt in your mouth. Any way you do it, they’ll taste good. Remove onto cooling racks when you’re done and let cool completely. I honestly think these even taste better the second day.

I frosted my cookies with Cream Cheese Frosting.  YUM!