Sugar Cookies
3 1/2 cups all-purpose flour
1/2 tsp salt
1 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1 TBSP light corn syurp
1 TBSP vanilla extract
In a medium-size bowl, mix the flour and salt. In a large bowl, cream the butter and sugar, stir in the egg, then the corn syrup and vanilla extract. One third at a time, add the flour mixtures until thoroughly mixed. Pat the dough into two disks, wrap in plastic and refrigerate for 1 to 2 hours, or until firm enough to roll. If it is too firm, soften at room temperature for 5 minutes. Preheat the oven to 375 degrees. Roll one disk of dough between two pieces of waxed paper or plastic wrap, 1/4 to 1/2 thick. Remove the top sheet and cut out the cookies with cookie cutters. Using a metal spatula, transfer the shapers to baking sheets, about 1 inch apart. Bake for 8 to 10 minutes or until bookies start to brown lightly around the edges. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a metal spatula, transfer the cookies to racks and cool completely before frosting and decorating
Tip #1: Don't use margarine. Use the good 'ol fattening BUTTER.
Tip #2: Don't use the microwave to soften the butter. Let it sit out on the counter at room temperature until it is softened. If you use the microwave, you may melt it too much, which will impact the texture of your dough and make it too sticky.
Tip #3: I roll out about a third of the dough at a time so that I can carefully gauge the thickness of the dough. I like mine to be on the thick side (about 1/2 inch thick).
Tip #4: Do NOT overcook. They may not look done, but they are.
Tips from All Things Thrifty
De-Pinkalicious Punch
1 cup pink lemonade
1 cup raspberry sherbert
12 oz can of lemon/lime soda
In a pitcher, combine the sherbet, pink lemonade and soda, stir and serve. Makes 3 cups
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