one last sugar cookie recipe coming at you for 2018! i picked this one by shelby on instagram. This is from the kitchen of mom m. which was written on yet another butter printed recipe card which is a dead giveaway that it’s good. i was very intrigued that this recipe called for powdered sugar instead of regular white sugar and… no eggs! seriously. an eggless sugar cookie. to say i was a bit skeptical was an understatement. i even baked one cooke solo just to see if it would turn out. shelby and mom m. proved me wrong. they were delicious and didn’t even need to be refrigerated before rolling and cutting out the dough.
i found the key to this cookies success was making sure you rolled them out nice and thick and giving the dough a little kneading before rolling out again on to flour. they were not as sugary as the previous recipe from ethel. these were grate for coffee dunking and held their shape nicely post baking, not getting puffy.
so here is the recipe
1/2 lb butter soft (room temp)
1 cup powdered sugar
2 1/2 cups of flour sifted
1 Tablespoon Milk
1 Tsp Vanilla or Almond ( I used almond)
Cream butter for a few minutes in a mixer with paddle attachment. Add sugar in small amounts. Then add flour, milk, and extract. dust counter with flour and knead dough 30 seconds. roll in to 1/4 inch thickness. bake on an parchment paper of greased sheet for 10 minutes at 325 degrees.
i frosted mine using the icing recipe and technique from round one of baking.
this has been such a fun project! I would love to do something like this again in 2019. I am launching a new project with my mom in 2019 that is similar to this and I can’t wait to share more details. In the meantime you can sign up to get alerted when it goes live here.
