WILTON COOKIE BLOSSOM SUGAR COOKIES

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Wilton Cookie Blossom Sugar Cookies image

These are an easy sugar cookie to make because they require no refrigeration of the dough before rolling it out. Updated 11/2009 - after reading some of the reviews that said the dough was crumbly, I updated the ingredients to state that the unsalted butter should be softened to room temperature. I am hoping that solves the crumbly dough problem. I've never experienced that and I am thinking that is because I soften the butter before mixing. Hope that helps everyone.

Provided by Marie Nixon

Categories     Dessert

Time 30m

Yield 12 4inch round cookies

Number Of Ingredients 6

1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour

Steps:

  • Preheat oven to 400°.
  • In large bowl, cream butter and sugar with electric mixer for 2 minutes; scrape down bowl.
  • Cream the mixture for an additional minute.
  • Beat in egg and vanilla extract.
  • Sift baking powder and flour.
  • Add flour mixture 1 cup at a time, mixing well after each addition.
  • The dough will be very stiff.
  • Blend in the last of the flour by hand.
  • Do not chill dough.
  • Roll dough to 3/8" thickness and cut out using cookie cutters.
  • Bake 8-10 minutes or until cookies are lightly browned.
  • Remove cookies to cooling grid to cool completely.
  • Note: I got 12-14 4" round cookies out of one batch.
  • My convection oven baked them at 350° for 10 minutes.

Nutrition Facts : Calories 321.2, Fat 16.1, SaturatedFat 9.9, Cholesterol 56.2, Sodium 69.3, Carbohydrate 40.8, Fiber 0.8, Sugar 16.8, Protein 3.9

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