Baking Instructor Nancy Berguson stopped by the TCL studio with a tasty sugar cookie recipe.
Stamped Sugar Cookies
¾ Cup unsalted butter softened
½ Cup granulated sugar
½ Cup powdered sugar
½ Tsp vanilla extract
½ Tsp almond extract|
2-1/2 Cups all-purpose flour
Pre-heat oven to 350 degrees.
Cream butter and sugars together until light and fluffy. Add egg and extracts mixing to blend. Mix in flour until ingredients are well combined.
Using a cookie scoop, scoop dough and roll into balls. Balls should be equal to about 2 Tbsp of dough.
Chill balls in refrigerator until firm only-do not allow to get too cold.
Line cookie sheet with parchment paper. Place balls on cookie sheet and press stamp firmly into each ball.
Dip mold in Wondra flour as needed to prevent dough from sticking to the mold.
Sprinkle cookies with granulated sugar prior to baking if desired.
Bake about 10-12 minutes or until edges are slightly browned.