Selma baker Debra J. Mosely shares this recipe for sugar cookies this week.
Mosely, whose family is from Wilcox County, writes books about cookie decorating and publishes recipes at her website www.debrajmmosely.com. The book includes a recipe featured in American Cake Decorating magazine.
Share your recipes with the Selma Sun by emailing it to email@example.com.
Basic Sugar Cookies
1 cup unsalted butter, softened (226g)
1 cup granulated sugar (198g)
1/2 cup confectioner’s sugar (56g)
1 large egg (50g)
1 tsp pure vanilla extract (5g)
3-1/2 cups all-purpose flour (420g)
1/2 cup cake flour (60g)
1/4 tsp salt (2g)
- Preheat oven to 350 degrees.
- In a large mixing bowl, blend the softened butter, granulated sugar, and confectioner’s sugar together until light. Scrape down the sides of bowl.
- Add egg and blend well. Scrape down the sides of the bowl.
- Add vanilla extract and blend well. Scrape down the sides of the bowl. Set aside.
- In another large mixing bowl, combine the all-purpose flour, cake flour, and salt. Use a whisk to blend dry ingredients together.
- Add the flour mixture to the butter mixture, a little at a time, scraping down the sides of the mixing bowl until all of the flour has been incorporated. The dough should be ready to use immediately.
- Roll out your cookie dough. If your cookie dough is extremely soft and cannot be immediately rolled out, that means your butter was too soft before blending. Refrigerate cookie dough for an hour or two before using.
- Remove from refrigerator and let sit at room temperature for 10-15 minutes before rolling out dough. Dough should still be cold, but pliable. Cut out desired dress cookie shapes. Bake at 350 degrees for 15-18 minutes. Cool completely before decorating. Makes 2 lbs 4.1 oz. of cookie dough (1025 grams).