Tuesday, November 27, 2012
Sugar Cookies from Pampered Chef
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened (do not substitute margarine)
3/4 cup sugar
1 tablespoon milk
1/4 teaspoon vanilla
Tinted egg wash (optional, see Cook's Tip)
In small bowl, combine flour and salt; mix well and set aside. In large bowl, beat butter and sugar until creamy. Add egg, milk and vanilla; beat until smooth. Gradually add flour mixture; beat until well blended. Form dough into a 4-inch disk; wrap in plastic wrap. Refrigerate 1-2 hours.
Preheat oven to 375°F. Lightly flour Pampered Chef Heart Stoneware Mold; firmly press a portion of the dough into mold. Run knife flat across top of mold to trim off excess dough. Gently pull dough away from edge of mold with finger.
To release dough from mold, cover cutting board with a clean folded kitchen towel. Hold mold upright; lightly tap edge on cutting board until dough starts to release. Transfer dough to flat Baking Stone; repeat with remaining dough. Decorate with tinted egg wash, if desired. Bake 12-14 minutes or until edges are light brown; cool 3 minutes on baking stone. Remove cookies to cooling rack; cool completely.
Yield: 5-6 cookies
WW PointsPlus 11
Cook's Tips: To make tinted egg wash, combine 2 egg yolks and 1/2 teaspoon water; divide among several small bowls. Add 1-3 drops desired food coloring to each bowl; mix well. Brush color onto dough using clean craft paint brushes. Bake as directed above.
I have yet to try this recipe and each time I want to it is mis-placed. This recipe comes with the Pampered Chef Stoneware molds. It makes a larger cookie and could make a nice gift for someone. I also remember that you can use the molds to make chocolates and to mold butter.