{"id":13,"date":"2014-02-12T00:03:43","date_gmt":"2014-02-12T05:03:43","guid":{"rendered":"http:\/\/sayre-nc.info\/annsrecipes\/?page_id=13"},"modified":"2019-10-11T16:41:38","modified_gmt":"2019-10-11T20:41:38","slug":"rich-sugar-cookies","status":"publish","type":"page","link":"https:\/\/sayre-nc.info\/annsrecipes\/recipes\/desserts\/cookies\/rich-sugar-cookies\/","title":{"rendered":"Rich Sugar Cookies"},"content":{"rendered":"

This also came out of the Raleigh News and Observer, but\u00a0 over 20 years ago.\u00a0 I had tried many times to make cut-out cookies.\u00a0 My Mother had a recipe called Tea Cakes, but we had to mix so much flour in to keep the dough from sticking to everything that the cookies turned out like Milkbones.\u00a0 Until I found this recipe, I had limited success – either the dough was too sticky to handle well or the cookies just weren’t very tasty.<\/p>\n

These cookies have a great taste – the orange is a little different
\n– and wonderful texture.\u00a0 Just don’t think about the calories from
\nfat.<\/p>\n

Some of the tricks that I’ve had success with are:<\/p>\n

    \n
  1. Chill the dough well.\u00a0 I usually make it a day ahead. I have made it several days ahead and kept in the refrigerator until ready to cut and bake.<\/li>\n
  2. Use a pastry cloth on the rolling pin and rub some flour in it periodically.<\/li>\n
  3. I use a plastic cutting surface ( Tupperware ) to roll the cookies on.\u00a0 I also sprinkle it with flour and rub it in at the beginning and\u00a0 before each new batch.<\/li>\n
  4. Use a spatula to move the cookies from the cutting surface to the pan.<\/li>\n
  5. Have some small cookie cutters ( little star, donut hole, etc.) for places you can’t get big cookies.\u00a0 The more times you re-roll the dough, the less delicate the texture.<\/li>\n
  6. Chill scraps before re-cutting.\u00a0 I stick them in a bowl in the freezer.<\/li>\n
  7. Avoid the temptation to add extra flour to the dough when you are mixing it.\u00a0 It will be easier to handle after chilling.<\/li>\n<\/ol>\n

    Ingredients:<\/p>\n