Roll-out Cookie Recipe
This is the standard cookie recipe I make every year. Sometimes, I just make a log of dough, slice it and cut each slice in half and bake.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 3
winter
valentines day
thanksgiving
fourth of july
fall
easter
christmas
bake
cookies
butter
american
thanksgiving
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1 egg
- 2 teaspoons baking powder
- 2 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 1 1/2 teaspoons clear vanilla extract
- 1/2 teaspoon no-color almond extract
- Carbohydrate 162.5034 g
- Cholesterol 233.183333333333 mg
- Fat 64.2078183333334 g
- Fiber 3.62988338806232 g
- Protein 14.2954516666667 g
- Saturated Fat 39.5812216666667 g
- Serving Size 1 1 Dozen (289g)
- Sodium 1729.986 mg
- Sugar 158.873516611938 g
- Trans Fat 4.94440933333335 g
- Calories 1275 calories
Preheat oven to 400F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.
