Wednesday, December 15, 2010

Slice and Bake Sugar Cookies

My husband loves my sugar cookie recipe but rolled cookies are so time consuming that I don't make them very often. I'm not a big fan of store bought slice and bake cookies though so I came up with a way to use this same method but with my own recipe!

After making the dough, instead of putting it in the refrigerator to firm, I separate it into two halves and place each on a sheet of waxed paper. Form each one into a log shape and roll the waxed paper around it. Place in the freezer for 30 minutes.

Open up the waxed paper and cut 1/4-inch slices.

Place on a cookie sheet and bake as usual! Another bonus of doing it this way is that I can bake one half of the dough and save the other half for another time.

Sugar Cookies

1-1/4 cup Granulated Sugar
1 cup Shortening (no substitutes)
2 Eggs
1/4 cup Pancake Syrup
2 teaspoons Pure Vanilla Extract
1 teaspoon Almond Extract
3 cups All-Purpose Flour
3/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Place sugar and shortening in large bowl. Beat a medium speed with electric mixer until well blended. Add eggs, syrup, vanilla, and almond extract; beat until well blended and fluffy.

In medium bowl combine flour, baking powder, baking soda, and salt. Add gradually to shortening mixture, beating at low speed until well blended.

FOR SLICE AND BAKE COOKIES: Divide dough into two halves and place each half on a sheet of waxed paper or freezer paper. Form each into a log shape approximately 2-inches wide and 12-inches long. Wrap remaining paper around each and freeze for 30 minutes or until firm. Cut into 1/4-inch slices.

FOR ROLLED COOKIES: Divide dough into four equal pieces; shape each piece into a disk. Wrap with plastic wrap. Refrigerate for four hours or until firm and easy to work with. On floured surface, roll to 1/4-inch thickness. Cut to desired shape. Do not roll scraps more than twice.

Bake one cookie sheet at a time at 375F for 5-7 minutes or until just the edges of cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on cookie sheet. Remove cookies to foil to cool completely.

Makes 4 Dozen.

Additional Tips:
FREEZE dough for up to 1 month. If frozen dough is too hard, thaw in the refrigerator until each to work with.
STORE baked cookies in an airtight container or ziploc bag. To keep cookies soft, place a piece of bread in the container. Do not let the bread touch any of the cookies or they will become too soft and soggy.


Powdered Sugar
Almond Extract

Put 1 cup or so of powdered sugar in a small bowl. Gradually add milk until icing reaches your desired consistency. Add a tiny splash of almond extract to give it a little flavor. If the icing is too runny (like mine was in the picture above) place it in the refrigerator until firm.

Then frost your cooled cookies and decorate all nice and pretty...or let a four-year-old do the work for you like I did. ;-)

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Michelle @ Dream Home DIY said...

I can't wait to try this out. Thanks for what looks to be a great recipe!

The Answer Is Chocolate said...

So funny because I decided I was going to do my sugar cookies this way this year. The rolling, cutting, transferring to the cookie sheet, and then frosting all those different shapes...sorry Martha but I have finally come to accept that I will never get that "flood" of icing thing right.