Nanny Edith’s Sugar Cookies

2 cups all-purpose flour, (see Note* below)
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract

In a small bowl, sift together flour (see Note*), baking powder and salt. Set aside.

In the large bowl of an electric mixer, cream together butter and sugar. Add egg and vanilla and mix well. Turn mixer to low and slowly add dry ingredients to sugar mixture. Mix until a stiff dough forms.

Divide the dough into three parts. Transfer to plastic wrap and shape into three disks about an inch thick. Wrap tightly. Refrigerate at least 1 hour and up to 12 hours. (Dough will be very stiff and may need to stand a couple of minutes before rolling. Also you'll have to "work" the dough by rolling it until it is piiable enough to roll out and cut.)

To bake, preheat oven to 350 degrees F.

Remove dough from refrigerator and roll out on a lightly floured surface to 1/4-inch thickness. Cut with cookie cutters of choice and gently place cookies on ungreased cookie sheets.

Bake 8 to 10 minutes, or until very light gold in color. Allow to cool for a minute on cookie sheet, then transfer to wire rack to cool completely before icing.*

Nanny Edith’s Sugar Cookies

Alicia says:

It was over lunch that I mentioned to my friend Karen Latta that I was looking for a good rolled sugar cookie recipe like I used to make with my grandmother. She immediately offered her Nanny Edith’s recipe for me to try.

“Is it easy?” Alicia asked.

“Oh, super easy and the kids love, love, love them.”

We think you will, too!
 

Nanny Edith’s Sugar Cookies

Approximate Values Per 2-inch cookie: 61.5 calories (34% from fat), 2 g fat (1.5 g saturated), 11 mg cholesterol, 1 g protein, 9 g carbohydrates, trace amount dietary fiber, 37 mg sodium

Print this recipe:

• Print Recipe with Image
• Print Recipe without Image