Traditional Sugar Cookies
PREP TIME: 30 min
|
COOK TIME: 8 min
|
YIELD: 2 to 3 dozen cookies |
INGREDIENTS:
| 2 1/4 cups White Lily® Enriched Bleached All Purpose Flour | 1 large egg |
| 1 tsp. baking powder | 1 tbsp. milk |
| 1/4 tsp. salt | 1 tsp. vanilla extract |
| 1/2 cup butter | 1 (16 oz.) can Pillsbury® Creamy Supreme® Vanilla Flavored Frosting |
| 3/4 cup sugar | Colored sugar, sprinkles or candy bits |
- 2 1/4 cups White Lily® Enriched Bleached All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 (16 oz.) can Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
- Colored sugar, sprinkles or candy bits
|
PREPARATION DIRECTIONS:
-
1.
HEAT oven to 375°F.
-
2.
COMBINE flour, baking powder and salt in small bowl. Beat butter in large bowl 30 seconds using an electric mixer. Add sugar; beat until light and fluffy. Beat in egg, milk and vanilla. Add flour mixture. Beat until smooth. Divide dough in half. Cover and chill about 3 hours.
-
3.
ROLL out half the dough at a time, on lightly floured surface to 1/4-inch thickness. Cut into desired shapes. Place on ungreased baking sheets.
-
4.
BAKE 7 to 8 minutes or until lightly browned. Cool on wire rack. Frost cooled cookies. Decorate with sugar, sprinkles or candy bits.
|