Old Fashioned Sugar Cookies
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baking powder, double-acting
ln a large bowl, measure all ingredients except egg white and topping.
With mixer at medium speed, beat until well mixed - scraping sides of bowl; mixture will be crumbly.
Shape dough into ball and wrap with waxed paper; refrigerate for 2 to 3 hours until easy to handle.
When ready to start baking, preheat oven to 400 degrees and lightly grease cookie sheets.
On lightly floured surface, roll half of dough at a time, keeping the rest refrigerated.
For crisp cookies, roll dough paper-thin and for softer cookies roll out dough 1/8 to 1/4-inch thick.
With floured cookie cutters, cut dough into various shapes.
Reroll dough trimmings and continue to cut shapes.
Place cookies 1/2-inch apart on cookie sheets.
To glaze, brush tops of cookies with the beaten egg white and water mixture.
Sprinkle cookies with finely chopped nuts or granulated sugar beaten with 1 tablespoon of water.
Bake for 8 minutes at 400 degrees or until very light brown.
Remove cookies to rack; cool completely--Makes 5 dozen cookies.