Total Time: 30
Yield: 3 dozen to 7 dozen cookies, depending on size
- 1/2 cup butter
- 1/2 cup margarine
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
InstructionsCombine butter, margarine, and sugar; beat with an electric mixer at medium speed until creamy. Add egg and vanilla extract; beat well.
In a separate bowl, combine flour, baking powder, and salt. Gradually add to creamed mixture, beating until blended.
Fill cookie press with dough, following manufacturer’s directions. Do not chill dough. For rolled cookies, chill dough 1 hour and roll to 1/8-inch thickness. Cut into desired shapes.
Bake at 350 degrees F 8 to 12 minutes, or just until edges begin to brown. Transfer to wire racks to cool. Decorate as desired.
Additional Notes:Add 1 hour chilling time if making rolled version.
Sugar Cookie Variations
Melt two 1-ounce squares of semisweet chocolate. Cool to room temperature. Divide cookie dough in half; add melted chocolate to half of the dough. Shape chocolate dough into two 10-inch-long square logs. Repeat with vanilla dough. Wrap logs in waxed paper or plastic wrap; chill 2 hours, or until firm. Cut each log lengthwise into quarters.
Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Wrap and chill. (Dough can be frozen up to 3 months at this point.) Cut dough into 1/4-inch-thick slices; place on ungreased baking sheets. Bake as directed.
Fill cookie press with dough, following manufacturer’s directions. Use a pinwheel- or flower-shaped plate. Press dough onto ungreased cookie sheet. Insert a lollipop stick 1 inch into each cookie. Bake as directed. Decorate with Royal Icing or commercial decorator icing.
Roll dough to 1/8-inch thickness. Cut cookies with a 1-1/2-inch round scalloped cutter. Using a straw, make two holes in the center of each cookie. Bake as directed. String cookies with ribbon.
Cut dough into rounds with a 1-1/2-inch scalloped cutter. Cut out centers of half the rounds with a 1-inch round (I use an apple corer) to make top-layer cookies. Bake cookies as directed; cool. Spread apricot or other jam almost to edges of bottom cookies; top with cutout cookies.
Fill cookie press with unchilled dough. Using a star attachment, form circles on ungreased cookie sheets. Bake as directed. Decorate with Royal Icing.
White-Chocolate Dips and Drizzles:
Melt 4 ounces white-chocolate or vanilla candy coating according to package directions. Dip half of each baked cookie into melted coating. Place on waxed paper to dry. For drizzles, place chocolate or candy coating in a heavy-duty zip-top plastic bag. Melt in microwave oven on 50% power, checking at 1-minute intervals. With scissors, snip a tiny hole in the end of the bag; drizzle coating over baked cookies.