Traditional rolled sugar cookies
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter |
| ¾ | cup | Sugar |
| 1 | each | Egg, large |
| 1 | tablespoon | Grated lemon peel |
| 1 | teaspoon | Vanilla |
| 2¼ | cup | Flour |
| ¼ | teaspoon | Salt |
| 1 | each | Water |
Directions
Cream butter in a large bowl. Add sugar, beat until light and fluffy. Beat in egg, lemon peel, and vanilla until well blended. Gradually mix in flour and salt. Beat in water, two drops at a time, until the dough starts to pull from sides of bowl. Shape dough into a large disk. Wrap in plastic wrap and regrigerate for 2 to 3 hours. Preheat oven to 350 deg f and roll dough out on a floured surface, to ⅛ inch thickness. Cut with desired cutters, dipped in flour, and place on buttered cookie sheets. Paint with tempera edible paints and bake 10 to 12 minutes. Carefully remove cookies from baking sheet. Cool completely on wire rack.
Edible tempera paints:Lightly beat 2 large egg yolks and divide equaly between 5 small containers. Add liquid food coloring to each mixture as desired for color. Apply color with small brush, before baking cookies.
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