SWEET & SIMPLE SUGAR COOKIES RECIPES

INTRODUCTION

Sweet and simple sums it up nicely: These are sweet enough that children will love them, yet not so sugary that grown-ups will cringe! They are also wonderfully buttery and crisp to the point you can actually hear a little crunch with every bite. They are also good keepers. While these are splendid on their own, they are excellent paired up and used to create ice cream, buttercream, jam, or even Nutella sandwiches. If preparing the sandwiches, you may want to make the cookies a bit smaller than what’s called for—unless you like supersized servings.

METHOD

1.Position a rack in the middle of the oven; preheat to 350°F. Grease several large baking sheets or coat with nonstick spray. In a large bowl, vigorously beat together the butter and 1⁄2 cup sugar until well blended and smooth.
2.Add the egg, vanilla, and salt to the bowl; beat for 2 minutes or until the mixture is lightened in color and texture. Scrape down the sides as needed. Beat or stir in the flour just until evenly incorporated. Let stand to form up for 5 minutes if too soft to shape.
3. If the dough is still soft, work in up to 11⁄2 tablespoons more flour. With well-greased hands, pull off dough portions and shape into scant 1-inch balls. (Alternatively, scoop up balls of dough using a 11⁄4-inchdiameter spring-loaded scoop.) Space them about 21⁄2 inches apart on the baking sheets.
4. Grease the bottom of a large flat-bottomed glass and dip it into the 1⁄4 cup sugar. Press down on a ball to flatten it into a scant 21⁄4-to 21⁄2-inch, evenly thick round. Repeat, dipping the glass in the sugar, then flattening the balls. As needed, wipe excess sugar from the glass and re-grease the surface.
5. Bake (middle rack) one sheet at a time for 8 to 12 minutes or until the cookies are lightly tinged at the edges. Transfer the baking sheets to wire racks; let stand until the cookies frm up slightly, about 4 minutes. Using a wide spatula, transfer the cookies to the wire racks. Let cool.

RECIPE NAME AND QUANTITY

Yield: Makes about forty 22⁄3-inch cookies.
STORAGE: Store these, airtight, for up to 1 week. They can be frozen, airtight, for up to 1 month.
1 cup (2 sticks) unsalted butter, slightly softened and cut into chunks 1⁄2 cup granulated sugar, plus 1⁄4 cup for garnish 1 large egg, at room temperature 2 teaspoons vanilla extract 1⁄2 teaspoon salt 2 cups plus 2 tablespoons unbleached all-purpose white flour, plus more if needed