Friday, November 4, 2011

BLUE RIBBON COOKIES

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
2 cups all-purpose flour
1/4 cup white whole-wheat flour
1/2 tsp cream of tartar
1/2 tsp baking soda
colored sugar sprinkles

Preheat oven to 375 degrees.

In a large mixer bowl combine the butter and the confectioners' and granulated sugars together.  Beat mixture on medium speed until creamy; scrape down the bowl while beating.  Add the egg and vanilla extract and continue to beat until mixture is well combined. 

Reduce the speed to low and add the two types of flour, cream of tartar, and baking soda beating until the dough forms a ball.

Shape dough into balls about an inch in diameter and place about 2-inches apart on ungreased cookie sheets.  Using the bottom of a glass that has been dipped in granulated sugar, press each ball to about an inch and a half in diameter.  Sprinkle tops with the colored sugar sprinkles and bake at 375 degrees for 7 to 9 minutes or until the edges are lightly browned. 

Allow to cool on the baking sheet for around a minute then remove to wire racks to cool completely.

Yield: 72 cookies

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