Sugar Cookies
Category:
Cookies, rolled |
Equipment:
Mixer, bowl, sifter, rolling pin, cookie cutter, sheet pan, parchment paper |
No. Servings:
24 |
Serving Size:
1¾ oz. (50 g) cookie |
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Yield:
2.5 lb. (1.1 kg) |
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| 8 oz. | butter or shortening |
| 10 oz. | sugar |
| 1/2 tsp. | salt |
| 2 oz. | * eggs |
| 2 oz. | * milk |
| 1 tsp. | vanilla extract |
| 1 1/4 lb. | all-purpose or pastry flour |
| 1/2 tsp. | baking powder |
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1 | Cream the shortening, sugar, and salt until smooth. | 2 | Incorporate the egg, milk, and vanilla. | 3 | Sift the flour and baking powder and add to the other ingredients. | 4 | Roll out on a floured surface to about ¼ in. (0.5 cm). Cut and decorate as desired. | 5 | Place on a sheet pan lined with parchment. | 6 | Bake 375°F (190°C) for approximately 15 minutes. |
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| Nutrition Information | | Calories | 204 | | Fat (g) | 8 | | Protein (g) | 3 | | Carbohydrate (g) | 30 | | Cholesterol (mg) | 29 | | Sodium (mg) | 61 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Variations | | Chocolate sugar cookies—replace 2 oz. (60 g) flour with cocoa powder |
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