Sugar cookie dough is rolled into balls, dropped onto a dish of sugar, then flattened with a glass to make even discs.
(Food Styling / Sheryl Julian and Karoline Boehm Goodnick; Globe Staff Photo / Mark Wilson)
Makes about 48
| 1 | cup (2 sticks) unsalted butter, at room temperature |
| 2/3 | cup granulated sugar |
| 1 | egg, lightly beaten |
| 1 | teaspoon vanilla extract |
| 2 1/2 | cups flour |
| Pinch of salt | |
| Extra sugar (for rolling) |
1. In an electric mixer, cream the butter until soft. Add the sugar and beat until it is incorporated.
2. Beat in the egg, followed by the vanilla. With the mixer set on its lowest speed, beat in the flour and salt.
3. Scrape down the sides of the bowl and press a piece of plastic wrap directly onto the batter. Refrigerate for 10 minutes.
4. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
5. Spread enough sugar on a deep plate to make a thin layer. Using a teaspoon, scoop up a mound of dough and roll it in your hands into a ball. Drop it onto the sugar and roll it around to coat it all over. With the bottom of a glass, press the ball to flatten it. Turn it over in the sugar and press again. Transfer to a baking sheet. Continue rolling and pressing batter into cookies (you'll need to use the sheets again).
6. Bake the cookies for 14 minutes or until the edges are just beginning to color. Check the baking sheets after 12 minutes to make sure cookies at the edges have not browned. Transfer to a wire rack to cool. Store in an airtight container for up to 2 weeks. - Sheryl Julian
© Copyright 2007 Globe Newspaper Company.
