Ingredients:
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons Cream
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 400 degrees F (200 degrees C) .
2. Sift together all-purpose flour, baking powder, sugar and salt.
3. Cut in butter and blend with a pastry blender until mixture is crumbly.
4. With a fork, stir in lightly beaten egg, vanilla and half-and-half. Blend well with fork, then your hands to ensure thorough blending. Chill dough for one hour for easier rolling.
****If you are not rolling the dough, chill for 15 minutes then skip to step 6 for baking.
5. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.
6. Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing.
7. Bake for 6 - 7 minutes, or until lightly brown.
Sugar Cookie Icing Recipe
Ingredients:
2 teaspoons Cream
1 cup confectioners' sugar
2 teaspoons Cinnamon Whiskey
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of salt
In a bowl mix all ingredients together Add more sugar if needed to make a thicker icing. Add Icing to cooled cookies and enjoy
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons Cream
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 400 degrees F (200 degrees C) .
2. Sift together all-purpose flour, baking powder, sugar and salt.
3. Cut in butter and blend with a pastry blender until mixture is crumbly.
4. With a fork, stir in lightly beaten egg, vanilla and half-and-half. Blend well with fork, then your hands to ensure thorough blending. Chill dough for one hour for easier rolling.
****If you are not rolling the dough, chill for 15 minutes then skip to step 6 for baking.
5. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.
6. Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing.
7. Bake for 6 - 7 minutes, or until lightly brown.
Sugar Cookie Icing Recipe
Ingredients:
2 teaspoons Cream
1 cup confectioners' sugar
2 teaspoons Cinnamon Whiskey
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Pinch of salt
In a bowl mix all ingredients together Add more sugar if needed to make a thicker icing. Add Icing to cooled cookies and enjoy
The following are sure fire tips for the perfect sugar cookies:
* If you are rolling the dough to use cookie cutters, remember to keep the dough chilled. As it warms it sticks to the rolling pin and the surface you're rolling on.
* The thinner you roll your dough, the crispier the cookie will be. This recipe calls for rolling the dough 1/4 inch thick, which makes them soft with just the right amount of crispness around the outside of the cookie.
* Soften the butter at room temperature for about an hour or two before mixing. Butter that isn't softened won't mix properly and your cookies will be flat. Do not microwave butter to soften, it will soften unevenly.
* The eggs should also be room temperature. Cold eggs can cause the batter to curdle.
* Halfway through the baking process, take a minute to rotate the baking sheets from back to front for even baking. This step is worth it to prevent unevenly baked batches of cookies.
* If you are making more than one batch, do not put the dough on hot cookie sheets. It will spread as you're placing the dough on the sheet, and baking will be uneven.
* The brand of flour makes a difference. Gold Medal or Pillsbury flours are lower-protein. King Arthur flour is higher protein which produces slightly drier, cakier cookies.
* If you want extra dough, this sugar cookie recipe freezes well. You can freeze the dough for about four weeks as long as it is tightly wrapped.
* If you are rolling the dough to use cookie cutters, remember to keep the dough chilled. As it warms it sticks to the rolling pin and the surface you're rolling on.
* The thinner you roll your dough, the crispier the cookie will be. This recipe calls for rolling the dough 1/4 inch thick, which makes them soft with just the right amount of crispness around the outside of the cookie.
* Soften the butter at room temperature for about an hour or two before mixing. Butter that isn't softened won't mix properly and your cookies will be flat. Do not microwave butter to soften, it will soften unevenly.
* The eggs should also be room temperature. Cold eggs can cause the batter to curdle.
* Halfway through the baking process, take a minute to rotate the baking sheets from back to front for even baking. This step is worth it to prevent unevenly baked batches of cookies.
* If you are making more than one batch, do not put the dough on hot cookie sheets. It will spread as you're placing the dough on the sheet, and baking will be uneven.
* The brand of flour makes a difference. Gold Medal or Pillsbury flours are lower-protein. King Arthur flour is higher protein which produces slightly drier, cakier cookies.
* If you want extra dough, this sugar cookie recipe freezes well. You can freeze the dough for about four weeks as long as it is tightly wrapped.
This recipe is free but you have to buy the delicious fruits to make your own black cake. Visit www.jamaicanblackcakes.com to order today!
