Servings : Makes 5 dozen
These are the simplest of cookies, quick and easy to make, and just about everyone loves them. I've added melted dark and white chocolate on them and sprinkled with some pistachio and almond flakes, but one can just sprinkle sparkling sugar or make a simple glaze icing and spread it on them and then decorate with sprinkles.
- 1 cup margarine/butter, room temperature
- 1 cup sugar
- 1 egg
- 3 cups all-purpose flour
- 1/4 tsp. salt
- 1 1/2 tsp. baking powder
- 1 tsp. vanilla essence or almond extract
- chocolate for spreading
- flaked nuts for garnishing
Cream sugar n margarine/butter, add the egg and vanilla and beat or whisk well. Sieve the flour and salt with baking powder then add it in. Mix together but do NOT knead, just stir until the dough comes together then lump it up and turn it out from the bowl. (If the mixture feels too stiff add some milk or cream a tsp. at a time).
Refrigerate the dough for an hour, wrapped in cling film. Remove, divide into 2 balls and roll out one at a time to about quarter inch thickness. If the dough is sticky, dust the surface very lightly with flour or return the dough into the fridge to chill a bit more before proceeding.
Then, using cookie-cutters, cut out the shapes you like. Place on a tray lined with greaseproof paper. Stick the tray again into the fridge for about 30minutes whilst you pre-heat the oven. This helps the cookies retain their shapes, so they will not spread out too much during baking.
Preheat the oven at 180C. Bake the cookies for about 10-12 minutes or until the edges are starting to turn golden and the bases are starting to turn color.
Remove the tray from the oven, let the cookies sit on the tray for just 2 minutes, then transfer the cookies to a wire rack to cool completely.
Melt some chocolate and apply over the cookies and sprinkle the flaked nuts.
You can store these in an airtight container for up to 2 weeks, though there is no way they will last that long…LOL! 😛