Sugar Cookies

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For Christmas cookies, use your favourite cookie cutter shape - try stars, snowmen, angels or Christmas trees.

Tags: Advanced, One Hour, Desserts, Rice & Grains, Chocolate, Baking, For the Holidays, New Years, Holiday Insider’s Report 2011
Serves: 36
Skill level: Advanced
Prep time: 25  minutes
Cooking time: 25  minutes
Total: 50 *  minutes

*freeze time=15 minutes, chill time = 20 minutes, cool time= 15 minutes, stand time= 60 minutes

Additional Information

Ingredients

1 1/2 cups (375 mL) chilled PC Salted Country Churned Butter
1 cup (250 mL) granulated sugar
3 cups (750 mL) PC Organics All Purpose Flour - Unbleached
2 eggs
1 tsp (5 mL) no name Pure Vanilla
1/2 cup (125 mL) PC Organics All Purpose Flour - Unbleached
Coloured sugar (optional)
1/2 cup (125 mL) PC The Reverse Decadent White Chocolate Chips

Instructions

  1. Place chilled butter in freezer for 15 minutes. Meanwhile, line two baking sheets with parchment paper. In large bowl, stir together sugar and 3 cups (750 mL) flour. In small bowl, whisk together eggs and vanilla.
  2. Place a box grater directly in bowl with flour-sugar mixture; roll butter in flour-sugar mixture then grate into bowl using largest holes on grater. Put grater aside. Using your hands, toss mixture together. Mixture will look coarse, with small pieces of butter distributed evenly throughout. Add egg-vanilla mixture. Squeeze mixture together repeatedly and firmly until it forms one smooth ball of dough, for about 1 minute. Divide dough into two balls; flatten into discs. Wrap each disc tightly in plastic wrap. Chill for 15 minutes.
  3. Arrange oven racks so one is in top third of oven and other in bottom third. Preheat oven to 325°F (160°C). Place 1/2 cup (125 mL) flour in pile on work surface for dusting; spread some of it over work surface and some over rolling pin. Gently roll one disc of dough to 1/8-inch (3 mm) thickness. Prick the rolled dough all over with tines of fork. Using 2-1/2 inch (6 cm) round cookie cutter, cut as many cookies as you can. Place rounds spaced 1/2-inch (1 cm) apart on prepared baking sheet. Repeat with other disc of dough, redusting work surface and rolling pin with flour. Gather together scraps from both discs and reroll to cut out more cookies. Discard dough scraps after rerolling once. You will get about 36 cookies. Place baking sheets in refrigerator for 5 minutes.
  4. Place one baking sheet in top third of oven and other in bottom third. Bake for 10 minutes. Switch baking sheets from top to bottom, rotating them from front to back as well when you switch places. Bake for a further 10 to 15 minutes or until lightly golden. Cool cookies on baking sheets on wire rack for 15 minutes before transferring to wire rack to cool completely.
  5. Place chocolate chips in small resealable plastic bag. Close bag; tip so all chips are in one corner of bag. Cook in microwave on HIGH for 15 seconds; remove bag from microwave and massage. Repeat, cooking 15 seconds at a time, until chips are melted. Squeeze all the chocolate into one corner of the bag. With scissors, cut very tip off corner. Gently pipe any design you like onto cooled cookies. Sprinkle with coloured sugar, if desired. Let set for 1 hour at room temperature or until chocolate is completely set.

Chef's Tips

Use semi-sweet chocolate chips instead of white chocolate chips.

Option: Omit chocolate chips. Sprinkle rolled, cut out dough with coloured sugar before baking.

Nutritional Information

Per 1 cookie serving
Calories 130 Cal
Fat 8 g
Sodium 55 mg
Carbohydrate 14 g
Fibre 0 g
Protein 2 g