19Dec
Cookie Conversions
Sugar Cookie Recipe Courtesy of Alton Brown
The following recipe is only in teaspoons and decimals. Use conversions and fractions to discover the original sugar cookie recipe!
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 9 minutes
Level: Easy
Serves: about 3 dozen- 2 1/2 inch
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 9 minutes
Level: Easy
Serves: about 3 dozen- 2 1/2 inch
Ingredients:
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
More from FoodNetwork.com:
Sugar Cookie Recipe:http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe/index.html
Alton Brown Video:http://www.foodnetwork.com/sugar-cookies-top-1002/video/index.html
- 144 teaspoons all-purpose flour
- .75 teaspoons baking powder
- .25 teaspoons salt
- 48 teaspoons unsalted butter, softened
- 48 teaspoons sugar
- 1 egg, beaten
- 3 teaspoons milk
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
More from FoodNetwork.com:
Sugar Cookie Recipe:http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe/index.html
Alton Brown Video:http://www.foodnetwork.com/sugar-cookies-top-1002/video/index.html
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