Friday, November 13, 2009
Okay so maybe you’re allergic to peanut butter, or your kids are, or your neighbor’s kids are, or maybe you just think it’s a gross disgusting food product that you can’t understand why anyone would want to eat. You’re saying enough with the cookie recipes with peanut butter, give me a cookie I can eat.
This recipe is courtesy of my hero Marion Cunningham, and it’s basically a cookie with the fewest ingredients you can put together and still have a cookie. They remind me of the Van De Kamp’s sugar cookies my grandmother used to always have in her house when we lived in Seattle.
This is sort of the opposite from the last recipe I gave — those are everything cookies, and the recipe is huge; these are basically nothing cookies and the recipe makes just the right amount. These are what I end up making when I want something sweet but all the chocolate is gone.
Plain Jane Sugar Cookies
1/2 cup (1 stick) butter
1 cup sugar
1 egg, lightly beaten
2 tsp vanilla
1-1/2 cup flour
2-1/2 tsp baking powder
1/2 tsp salt
Preheat the oven to 350° F. Grease the cookie sheets.
Cream butter. Add sugar and cream together. Add egg and vanilla and mix. Add remaining ingredients and mix until all are combined.
Drop in well-rounded teaspoonfuls onto prepared cookie sheets about 2½ inches apart. Use the bottom of a glass or small cup to flatten the mounds of dough; begin by putting the bottom of the glass in dough to make it sticky and then dip the glass in suagar before pressing down on each cookie. Repeat when stickiness disappears. Bake for 10 to 12 minutes or until the edges of the cookies are light golden. Remove from the cookie sheets and cool on racks.