1 cup
sugar
1 cup margarine
or butter, softened
3
tablespoons milk
1
teaspoon vanilla
1 egg
3 cups
all purpose flour
1 ½
teaspoons baking powder
½
teaspoon salt
Sugar
or dessert sprinkles
In large bowl, combine 1 cup sugar, margarine, milk,
vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off.
Add flour, baking powder and salt; mix well. Cover with plastic wrap;
refrigerate 1 hour for easier handling.
 |
| So far so good. |
Heat oven to 400F. On lightly floured surface, roll out 1/3
of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated.
 |
| THIS IS WHERE DISASTER STRIKES. The dough, even after more than enough time in the refrigerator, turns into this gluey gloop as soon as you take it out of the bowl. No matter how much flour you use, there is no rolling it out, because it sticks to the rolling pin, and there is no cutting it, because it sticks to the cutter and won't conform to the shape. |
Cut with floured 2-inch cookie cutter. Place 1 inch apart on ungreased cookie
sheets. If desired, sprinkle with sugar.
Bake at 400F for 5-9 minutes or until edges are light
golden brown. Immediately remove from cookie sheets. Decorate as desired.
 |
| I put a little of the dough in the oven in balls, and if you cook it for five minutes and NO LONGER you can still kind of get cookies out of it. Kind of. You can see these cookie-facsimiles here amongst some Chocolate Chip Cookies that were actually turned out to be cookies. See, sugar cookies? It's not so hard. You just have to be a little more diligent and use your natural gifts. |
My Rating: 1/5 "FAIL. Because the dough wouldn't act like dough, there was a lot of sugar involved here but no cookies. Waste of ingredients and waste of time."
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