Sweet Stuff - Sugar Cookies

I wanted to make a quick, sweet snack the other day because one of my friends was coming over. Cookies aren't the first thing that comes to mind when I think “quick” (having to spoon them onto the cookie sheet, removing them from the cookie sheet when they’re done, spooning the next batch on…). But I made short work of it by using wax paper to line the cookie sheet and lift the cookies.

I decided to make sugar cookies since they were a hit with my family the last time I made them (even my 2 ½ year old cousin said “Very good” and grabbed a couple with her to eat while she played). I used a traditional recipe and tweaked it because I didn't have eggs on hand. 

I love chocolate chip Italian butter cookies like these (pictured). My favorites are from Angelo’s in Bensonhurst, Brooklyn, NY. I used to work in an Italian bakery in my pre-accounting days, and couldn't get enough of them! What are your favorite cookies?

Sugar Cookies

by The Cooking Accountant 

Ingredients

• 2 sticks butter, softened at room temperature
• 1 1/2 cups sugar
• 3 Tbsp water
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 3/4 cups flour

Instructions

Preheat the oven to 375 degrees. 
Cream the butter and sugar in a bowl. 
Add the water and vanilla extract. 
Slowly add the baking soda, baking powder and flour. The dough will start to appear crumbly. 
Add a teaspoon or two of water so the dough will come together. (You can also stop the mixer, take the bowl out and get the dough into a ball with your hand). 
Drop teaspoonfuls of the dough onto an ungreased cookie sheet. 
Bake each batch for 10-12 min depending on your oven. 
The tops should be very light gold in color. 
Let the cookies sit on the cookie sheet for a minute because they will be too soft to handle. 
Then move them to a cooling rack.

Details

Cook time: 10 mins Total time: 40-48 mins Yield: 4 dozen