Sugar Cookie Recipe

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*Supplies:  Large White Sugar Sprinkles, Jolly Ranchers, crushed (Colors and flavors as desired) *Round Large Cookie Cutter and then another smaller cookie cutter for the center of the cookie.  Plus use either a Shortbread cookie dough (which will hold the best shape) or Sugar Cookie Recipe below, just because I prefer the taste of the sugar cookie.

Sugar Cookie Dough:

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Ingredients:

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*1/2 cup Butter

*1 cup Sugar

*1 teaspoon Vanilla

*1 Egg

*1/2 cup Heavy Cream or Whipping Cream, Sour Cream or Cream Cheese (I’ve used each one of these variation each gives the cookie a slightly different taste and they’re all yummy!)

*3 1/4 cup any All-purpose Flour

*1 teaspoon Soda

*1/2 teaspoon Salt

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In a stand mixer on medium-low speed cream together the butter and sugar. Then add the vanilla, egg and cream of your choice and mix just until combined.

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Using Sifter, sift together in a bowl the flour soda and salt and slowly add to the creamed mixture, mixing on low just until barely combined. Dough should be slightly sticky. Do Not Over Mix!

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Then divide the dough into 3 dough balls, flatten dough balls making disk shapes. Now wrap each disk in plastic wrap and refrigerate for about 30 minutes or more.

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Remove 1 dough disk at a time from the refrigerator and roll-out disk on a floured surface with rolling-pin or use 2 pieces of plastic wrap, placing the dough disk in the center of 1 of the pieces of plastic wrap and the second piece on top of the dough disk, use rolling-pin and roll out the cookie dough about 1/2 inch thick.
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Use a cookie cutter of your choice and cut out shapes in the rolled out dough (plus, remember to cut the centers of the cut cookies with the smaller star cookie cutter (fill the star center with crushed jolly ranchers). Repeat for each dough disk. Then add to the next dough disk the scraps from the first disk or (discard scraps of dough), continue this technic until all the dough is used.
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Place cookies on a Silpat covered half baking sheet, 12 cookies per sheet. For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.
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Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become to hard. Cool on baking sheet.
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Place cut cookies onto a Silpat covered half baking sheet, 12 cookies per sheet. For best results refrigerate the cut cookies on baking sheet before baking 5-10 minutes.
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Bake the cookies in a pre-heated 425* F. oven for 8-12 minutes or barely starting to turn golden on the bottom; baking time depends on the size of cookie cutter used. Do Not Over Bake! If you do over bake they will become too hard. Cool on baking sheet.

Enjoy!

Lindy