JULIA USHER SUGAR COOKIES
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Additional spices (per Variations)
6 tablespoons (3/4 stick) unsalted butter, softened
1/3 cup (1/3 stick) shortening
3/4 cup granulated sugar
1 large egg
1 tablespoon whole milk
1/2 teaspoon pure vanilla extract (or to taste, or per Variations)
Combine the flour, baking powder, salt, and any additional spices in a small bowl. Set aside for use in Step 4.
Using an electric mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy. Gradually add the sugar and beat until light and fluffy, about 1 minute. Do not over-beat, or your cookies will dome upon baking, making them more difficult to decorate later.
Whisk together the egg, milk, and vanilla extract in another bowl. Add additional flavouring(s) to taste, or see Variations. Slowly blend into the butter mixture on low to medium speed and mix until smooth. Scrape down the sides of the bowl, as needed, to ensure even mixing.
Turn the mixer to low speed and gradually add the reserved dry ingredients, mixing just until incorporated. Flatten the dough into a disk, wrap tightly in plastic, and refrigerate about 3 hours, or until firm enough to roll without sticking.
Position a rack in the centre of the oven and preheat the oven to 180°C. Line 2 cookie sheets with parchment paper (or silicone baking mats) and set aside.
On a lightly floured surface, roll the dough to a 6mm thickness. (Note: It’s best to roll these cookies no thicker than 6mm to keep them their flattest for decorating.) Cut out assorted shapes with your favourite cookie cutters or the cutters or templates specified in the project you’ve chosen. Carefully transfer the cookies to the prepared cookie sheets with an offset spatula, leaving enough space between each cut-out.
Baking time will vary considerably with cookie size and thickness. Bake until the cookies are lightly browned around their edges, about 8 to 10 minutes 7cm round cookies or as specified in your project. Let particularly long or delicately shaped cookies cool 1 to 2 minutes on the cookie sheets before transferring to wire racks. Otherwise, immediately transfer to racks and cool completely before frosting and/or assembling with Royal Icing or storing.
Source; Julia Usher
Photo: Kiti De Jager
