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Add a photoServings: 12
Ingredients
- 1/2 c. Butter or possibly margarine
- 3/4 c. Light brown sugar packed
- 1 tsp Vanilla extract
- 1 lrg Egg
- 2 c. All-purpose flour
- 1/2 tsp Baking pwdr
- 1/4 tsp Salt
Directions
- In large owl with electric mixer at medium speed, beat butter, sugar and vanilla till light and fluffy; beat egg in well. In small bowl combine flour, baking pwdr and salt; with mixer at low speed, beat into butter mix to blend well. Flatten dough to disk shape; chill, wrapped in plastic, 30 min.
- Work with one-fourth dough at a time; keep remainder refrigerated.
- Heat oven to 350 F. Roll dough out to 1/8 or possibly 1/4-inch thickness on lightly floured surface and cut into desired shapes; or possibly, mold in shapes.
- Place on ungreased cookie sheets, spacing about 1 inch apart; bake 8 to 15 min, depending on thickness of dough, till lightly browned. Cold on wire racks. Store in airtight containers.
- Makes 2 1/2 to 5 dozencookies, depending on size.
- Follow basic recipe above, with the variation below: 1. PINK SUGAR CANES: Beat 2 tbsp. seedless raspberry jam and few drops red food coloring into half dough; after chilling, roll plain and colored dough by heaping teaspoonsful into 6-inch-long ropes. Twist ropes together by twos to create candy canes. Brush lightly with beaten egg white; sprinkle with pink sugar crystals. Bake 8 to 10 min.
- Makes about 8 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 203 | |
| Calories from Fat 73 | 36% |
| Total Fat 8.28g | 10% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 165mg | 7% |
| Potassium 49mg | 1% |
| Total Carbs 29.47g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.48g | 9% |
| Protein 2.77g | 4% |
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