Elizabeth W.’s
Killer Sugar Cookie Recipe
This dough is virtually indestructible so it’s great for baking with kids.
(Makes about 48 cookies)
1/2 cup butter (1 stick)
1 cup sugar
1 egg
2 to 3 tablespoons milk
1-1/2 teaspoons pure vanilla extract
2-1/4 to 2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1.In large bowl, beat together the butter and sugar. Add egg, milk and vanilla and beat until light and fluffy.
2. Add flour, baking powder and salt and beat until blended. Divide dough into two portions, wrap and refrigerate until firm; at least one hour.
3. Preheat oven to 350 degrees and line baking sheets with parchment. On a lightly floured surface, roll dough to 1/4-inch thick. Cut into desired shapes and place 1 inch apart on prepared baking sheets. Bake 7 to 10 minutes, until edges are golden. Remove cookies from baking sheets and cool on racks.
Oatmeal Chocolate Chip Cookies with Pecans and Coconut
These cookies will keep in an airtight container for 3 to 5 days, but around here they only have a life span of about 2 hours. No airtight container required.
(Makes about 46 cookies)
2¼ cups all-purpose flour
¾ cup old-fashioned rolled oats (not instant)
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter
1 cup firmly packed light brown sugar
¾ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 package (12 ounces) semisweet chocolate chips (2 cups)
½ cup sweetened coconut
1 cup chopped pecans
1. Preheat oven to 375 degrees. Combine flour, oats, baking soda and salt in a medium bowl.
2. Using an electric mixer, beat butter and sugars on medium speed until creamy, about 2 minutes. Add eggs and vanilla and beat until smooth. At low speed, gradually beat in flour mixture until blended. Stir in chips, coconut and pecans.
3. Drop dough by heaping tablespoonfuls 2 inches apart on large ungreased cookie sheets. Bake 12 to 14 minutes, until golden brown. Let cookies stand on sheets two minutes, then transfer to wire rack to let cool completely. Repeat with remaining dough.
