13
Recipes
(cont.)
Best Ever Sugar Cookies
2 1/2 cups (591 ml) all-purpose flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/4 teaspoon (1.2 ml) salt
1/4 teaspoon (1.2 ml) nutmeg
3/4 cup (177 ml) butter, softened
3/4 cup (177 ml) sugar
1 egg
1 teaspoon (5 ml) vanilla
1/4 cup (59 ml) milk
Preheat oven to 375°F (190°C). Mix together flour, baking
powder, baking soda, salt and nutmeg and set aside. Using
flat beater, cream butter on high speed until light and fluffy.
Reduce speed to lowest setting. Add sugar, egg and vanilla,
mixing thoroughly. Gradually add dry ingredients and milk;
continue mixing until thoroughly mixed. Form cookie dough
into 1 1/2-inch (3.5-cm) diameter balls and arrange balls
on ungreased baking sheets. Flatten balls slightly with the
bottom of a drinking glass. Bake in oven for 6 to 7 minutes
or until lightly golden around edges. Cool on wire racks.
Makes about 4 dozen.
Simple Yeast Rolls
1 cup (237 ml) warm water, 100° to 110°F (38° to 43°C)
.25 ounce (7 g) package active dry yeast
1/4 cup (59 ml) butter, melted and cooled
3 tablespoons (44 ml) sugar
1 teaspoon (5 ml) salt
1 egg
3 to 3 1/2 cups (710 to 828 ml) flour
Pour water into mixing bowl. Add yeast and let dissolve for
5 minutes. Add butter, sugar, salt and egg. Using dough
hook, mix on setting 2 for about 30 seconds. Add 3 cups
(710 ml) of the flour and mix on setting 4 for about 2 minutes.
Add additional flour, if necessary, to make a soft dough.
Cover and let rise in a warm place for about 1 hour.
Preheat oven to 350°F (180°C). Stir down the dough and
dump onto lightly floured surface. Divide the dough into
4 equal portions; then divide each portion into 4 golf ball-
sized balls. Place the 16 balls in a greased 9- x 13-inch
(23- x 33-cm) baking pan. Let rise in a warm place for about
30 minutes. Bake 25 to 30 minutes.
Makes 16 rolls.
