Ingredients
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1/2
-
1
-
2
-
2
-
1
-
1/4
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1 - 2
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-
-
-
-
-
-
-
Directions
Martha’s Blue Ribbon Sugar Cookies – Christmas, These cookies are by far The Best Sugar Cookies I have ever had, and the amazing flavor is in the secret ingredient 🙂 I guarantee if you do make them, you will never use another recipe Try them and see for yourself! They are delicious plain or decorated with frosting, or glaze and holiday jimmies or sprinkles or colored sugar granules You can substitute lemon or lime peel in place of the orange peel if you wish They are all awesome! You can easily double this recipe to make a larger amount of cookies for the holidays! The amount of cookies really depends on the size of the cutters you use, so it is only a guesstimate The cooking time is for 2 sheets of cookies , This is a very tasty recipe , This recipe for sugar cookies are to die for! I have made them many times and after looking at the reviews I saw that I hadn’t reviewed them My bad! The flavor is awesome and the cookies are not real crisp, but not soft either They are always requested for the holidays by my family and they look forward to seeing them on the cookie trays! All you have to do is flour the surface of the bench you are making them on, flour the rolling pin as you are using it, and probably more than once when rolling out the dough I dusted the dough after taking it out of the fridge, and I divided the dough into 2 balls, working with one and making the cookies, then taking the other ball out of the fridge when I had all the cookies done from the first ball, so the dough wouldn’t be too soft It is common sense with any cookie that if it sits out too long and gets soft to add a little flour to the cookie dough, until it is the consistency needed to make the cookies It isn’t rocket science Use common sense and they will come out perfectly!
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Steps
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1
Done
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In a Large Mixing Bowl, Cream Butter and Sugar Until Well Mixed. |
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2
Done
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Add 2 Eggs to the Creamed Mixture. Mix Well. |
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3
Done
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in Another Large Bowl, Mix Sifted Flour, Baking Powder and Salt Together. Add to Creamed Butter Mixture. Mix Well. |
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4
Done
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Add in Grated Orange Rind, and Mix Well. |
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5
Done
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Make Into a Ball, and Chill in Bowl Covered With Saran Wrap, For at Least 2 Hours, or Overnight in the Refrigerator. |
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6
Done
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When Ready to Bake Preheat the Oven to 350. |
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7
Done
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With a Floured Rolling Pin, Roll Out the Dough to About 1/4" Thick on a Very Lightly Floured Surface. |
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8
Done
|
Make Into Desired Shapes Using Cookie Cutters. (i Dip My Cutters in Flour Before Cutting Each Cookie, So They Don't Stick). If You Don't Have Cookie Cutters, You Can Use the Bottom of a Glass Instead. Brush Off Any Excess Flour Before Putting Them on the Cookie Sheet, If There Is Any. |
|
9
Done
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Place Cookies on Ungreased Cookie Sheet About 2" Apart. You May Use Parchment Paper If You Like. |
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10
Done
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Bake For 8 Minutes (or You May Preheat the Oven to 300, and Bake For 10 Minutes). |
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11
Done
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Let Cookies Cool on Wire Racks. |
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12
Done
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Decorate. |
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13
Done
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Store in a Covered Plastic Container, or Cookie Tin. |
