This sugar cookie is a nice change from the usual holiday cookie. Instead of the usual plain iced cookie, these use brown sugar giving them a bit more flavor and a traditional feel. These are more like grandma would make.
My grand-daughter Sonia made these for me and now they will become part of my holiday cookie collection. She found this recipe in the 2009 Betty Crocker Christmas Cookie Magazine. Sonia also used the Betty Crocker icing recipe for decorating.
INGREDIENTS:
3/4 cup butter, softened
1 cup packaged brown sugar, I used light
1 egg
2 1/4 cups Gold Medal(R) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
In a large bowl, beat butter and brown sugar until light and fluffy. Beat in egg until blended. Then mix in the flour, baking soda, and salt.
Divide dough in four parts (if dough doesn't look rollable don't add flour it will harden in fridge). Shape each fourth into a disk (about 1 1/2 inches thick). Wrap each disk separately in plastic wrap refrigerate for about 2 hours (I did 1 1/2, though).
Heat oven to 350 degrees(F). Line cookie sheets with cooking parchment paper. on floured surface, roll one disk at a time to 1/4 inch thickness (keep remaining dough refrigerated). Cut with snowflake cookie cutters (you can use others if you like). Place on cookie sheets. Reroll scraps and reuse.
Bake 8 to 11 minutes or until light golden. Cool for 2 minutes on cookie sheet then cool completely for 20 minutes.
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