What's Cookin' Good Lookin'?

One of the things I have decided to share through my blog are yummy recipes. I know I will often share a post or a status on Facebook where I talk about something I am making or have made and people ask for the recipe, and then I forget to share it. So goes my life sometimes, forgetting ... Anyways, I have made it my goal to post a recipe here every Tuesday. If you have been one of those people who have requested a recipe which I forgot to share, please kindly remind me and I will get it on here! I am going to Kick-Off this new goal with a Fabulous recipe for Sugar Cookies, just in time for Valentines Day. Enjoy!!

Lola's White Sugar Cookies

• 3 Cups All-Purpose Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Stick Unsalted Butter, softened
• 3/4 Cup Sugar
• 1 Large Egg
• 1/2 Teaspoon Vanilla Extract
• 1/2 Cup Buttermilk

Step 1: Whisk the flour, baking powder, baking soda, and salt together.

Step 2: With electric mixer on med-high speed, beat butter and 1/2 cup sugar together until fluffy (about 2 minutes). Reduce speed to med. and add in the egg and vanilla, beating until combined.

Step 3: Add the flour mixture and buttermilk alternately in 2 batches, beating until incorporated.

Step 4: Press the dough into a 4-inch disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours or up to 24 hours.

Step 5: When ready to cut out and bake, preheat oven to 350 degrees and line a baking sheet with wax or parchment paper. On a lightly floured surface, roll the dough out to a 1/4 inch thick circle and cut out desired shapes (it is recommended to stay at a 2 1/2 inch size or smaller). Place on your baking sheet and sprinkle remaining sugar lightly over the cookies.

Step 6: Bake on the middle rack, approx. 12-15 minutes, or until edges are just golden brown. (NOTE: These cookies bake up, not out, so you don't have to leave a lot of space between them.) Cool the cookies on the baking sheet for 2 minutes and then transfer to a cooling rack to cool completely.

Step 7: Re-roll dough and repeat cutting and baking steps. :) In my recipe book, it says that this will make 24 cookies, but it really depends on the shapes/cutters you use. I made these for Christmas and had way more than 24 cookies. It also recommends baking these cookies one batch at a time and to use a fresh or cooled baking sheet for each batch.

Step 8: Once cooled, you can decorate as you wish. They should be stored in an airtight container, for up to 3 days according to the book. I stored mine in the fridge for about a week (gotta remember it has the buttermilk) .. if they last that long ;).


I absolutely loved these Sugar Cookies because they don't have a lot of sugar!! Yet, they still taste sweet and yummy!! They bake up and taste a lot like scones (which I really like) and make a great coffee companion. Happy Baking!

**This recipe is from the wonderful cookbook, America's Best Lost Recipes. Wanna Buy it? Check it out on Amazon, http://amzn.com/1933615184.**