My Favorite Roll Out Cookie Recipe

Ingredients
1 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour

Preheat the oven to 350. Cream butter and sugar and then beat in the egg and vanilla.  In a separate bowl mix the baking powder and flour.  Add one cup at a time to the sugar mixture, mixing well after each addition.  The dough will be very stiff but blend the last of the flour in using your hand if necessary.  Split the dough into two portions and roll on a floured surface to about 1/8 inch thick.  Cut the cookies out and place on a greased cookie sheet and bake for about 6-8 minutes or until lightly browned. 

The lighter the cookies are, the more they taste like sugar cookies, but if you cook them a couple of minutes longer, so they are light brown rather than cream colored, they taste more like short bread.

This is a great recipe for making with children as the dough doesn’t need refrigerating, and because it’s so stiff it doesn’t stick as easily to the surface you roll on. You can also add food coloring to make the dough different colors or use whole wheat flour instead of plain flour to make them healthier.  They are slightly crunchier but still taste great and my kids can never tell the difference.

These cookie will keep for about 3-4 days in an air tight tin.  They go a bit soggy after that and they don’t freeze well.  They defrost all doughy and taste a bit strange.

These are just a few of the cookies I’ve made recently using this recipe.