Ingredients
1 c. butter or margarine, softened
1 1/2 c. confectioners sugar
4 Tbsp. egg
1 tsp. vanilla
1/2 tsp. almond or lemon extract (optional)
2 1/2 c. flour
1 tsp. soda
1 tsp. cream of tartar
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Mix butter, sugar, egg and flavorings. Blend in flour, soda, salt and cream of tartar. Chill batter for 2 to 3 hours. Divide dough into small portions; roll on lightly floured surface 1/4-inch thick. Cut into desired shapes; place on greased cookie sheet. Sprinkle with colored or white sugar before baking. Bake 6 to 8 minutes at 375°. I usually frost with Buttercream Icing for holidays. These are great for icing, yet they don't get hard.
“When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies”
Distillers' Dried Grain Flours (DDGF) → can darken → color of sugar cookies
“When distiller's dried gram flour (DDGF) was mixed with wheat flour at a 15 or 25% (w/w) replacement level for making sugar cookies, the replacement could decrease the width and thickness and darken the color of sugar cookies”
Distillers' Dried Grain Flours (DDGF) → can decrease → width and thickness of sugar cookies
“Spread factor of sugar cookies increased with increasing levels of sorghum.”
sorghum substitution → increases → spread factor of sugar cookies