Sugar Cookies
1⁄2 cup (125 mL) butter or margarine, softened
3⁄4 cup (175 mL) sugar
1egg
1tsp (5 mL) vanilla
2cups (500 mL)
1⁄2 tsp (2 mL) baking soda
1⁄4 tsp (1 mL) salt
Place butter and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix 30 seconds. Turn to speed 4 and beat about 11⁄2 minutes. Stop and scrape bowl. Add egg and vanilla. Turn to Speed 6 and beat about 1 minute.
Combine flour, soda and salt. Add to mixer bowl. Turn to STIR Speed and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 45 seconds. Shape dough into a flat ball. Wrap in plastic wrap. Chill in refrigerator 2 to
3 hours.
Divide dough into thirds. Roll each portion 1⁄8"
(5 mm) thick on lightly floured waxed paper. Cut with cookie cutters and place on lightly greased baking sheets. Bake at 375°F (190°C) for 7 to 10 minutes, or until edges are light brown. Remove from baking sheets immediately and cool on wire racks.
Yield: 48 servings (1 cookie per serving).
Per serving: About 50 cal, 1 g protein, 7 g carb, 2 g fat, 10 mg chol, 46 mg sodium.
VARIATION
Sugar Cookies for a Crowd
Double the ingredients and prepare in the 6 qt (5.68 L) mixer bowl.
Yield: 96 servings (1 cookie per serving).
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