Well the holidays are over but if you are like me and still craving something a little sweet I think you would enjoy these rolled sugar cookies. They are from the book “Great Cookies” by Carole Walter. I would recommend this book. I have already made many wonderful recipes from it.
I like to think that they are a cookie for every season because you can change them up by the shape of the cookie cutter and the color of the sugar you use on them. I also like that they look special without a lot of work.
Recipe:
- 1 ¾ cups all-purpose flour, spooned in and leveled
- ¾ cup strained confectioners’ sugar, spooned in and leveled
- 2/3 cup cold unsalted butter, cut into ½” cubes
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 large egg white, lightly beaten with 2 teaspoons water
- Sanding sugar for sprinkling
I like that they are easy to mix up in your food processor
Place the flour, confectioners’ sugar and butter in the bowl of a food processor fitted with a steel blade. Pulse four or five times to combine, then process for 10 seconds, or until the mixture is the texture of fine meal.
Combine the yolks and vanilla and, with the food processor off, add to the work bowl. Pulse two or three times, then process for 8 to 10 seconds, or just until a mass forms.
Empty the dough out onto a lightly floured surface. With lightly floured hands, shape into a 6 inch disk. Wrap in plastic and refrigerate for 1 hour or up to 3 days. (The dough may be frozen at this point for up to 1 month.)
When making rolled cookies I like to use a rolling pin cover and a cloth covered board. For me it makes working with the cookies a lot easier. I keep them both floured and add additional as needed. The one that I really like and am using you can purchase here
Position the shelves in the upper and lower thirds of the oven. Heat the oven to 3500.
Working with one-fourth of the dough at a time, roll on a floured pastry cloth or a lightly floured flat surface until 3/16 inch thick.
Using a 2 ½ inch scalloped cookie cutter, cut the cookie from the dough. Transfer the cookies to a cookie sheet and brush lightly with the egg wash, and sprinkle with decorative sugar.
Bake for 10 to 12, or until the edges are just golden brown. Reverse the cookies half way through baking. Let them rest on the cookie sheets for 2 minutes before loosening with a thin metal spatula. Cool on wire racks.
This recipe makes about 3 dozen 2 ½ inch cookies. I am already thinking about making them using my flamingo cookie cutter and using hot pink sanding sugar. I am ready for summer, what about you?
I hope these become a favorite with your family.
Happy Baking,
Jane
Here is a printable copy of the recipe: Scalloped sugar cookies (PDF)
I am not compensated in any way for the products mentioned in this post. I am just sharing with you things that I love and make my baking more enjoyable and hope that they will also bless you.
