Holly Hat with Cookies - Photo By Ellen Easton-2009© - All Rights Reserved

Buttery cut-out sugar cookies are always a favorite with children and adults. You make the shape and size of a sugar cookie to fit any occasion, and you can also dress them for a tea with simply granulated or colored sugars.

Check out more of Ellen Easton's Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.
 

Ellen Easton's Sugar Cookies

Recipe Type: Cookies, Christmas Cookie, Afternoon Tea
Yields: 24 to 36 cookies
Prep time: 15 min
Cook time: 12 min

Ingredients:

1/4 cup granulated sugar
1/2 cup melted butter
2 eggs, beaten
1 teaspoon pure vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Pinch of nutmeg and/or pinch of cinnamon (optional)
Colored sanding sugar for decoration

Preparation:

In a large bowl, blend together the sugar and butter until well combined. Add beaten eggs and vanilla extract, stirring to combine.

In a separate bowl, mix together the flour, baking powder, and salt. Add to the butter mixture and blend together well. If desired, add nutmeg or cinnamon.

Place the dough in the refrigerate and chill at least 1 or overnight until pliable. 

Preheat oven to 350 degrees F.

On a lightly-floured board, roll dough 1/8-inch thick with your rolling pin; cut into desired shapes with your favorite mini or small cookie cutters. Sprinkle the cookies with additional sugar and place 1-inch apart onto prepared ungreased cookie sheets. Always leave room between cookies on the cookie sheets.

Bake approximately 6 to 12 minutes or until lightly browned on the edges. Remove from the oven and cool on wire cooling rack. When cookies have cooled, decorated with colored sanding sugar.

Variations: Additions to this recipe may include flavored extracts or liquors, chocolate chips, butterscotch chips, coconut flakes, savories, fruits, herbs, savories, and/or spices to taste.

Yields 24 to 36 cookies (depending on the size of the cookie cutters).

To make edible ornaments or napkin rings:;

Using a dowel  or a straw, place a hole in the dough, before baking. Once the cookies have cooled, run a ribbon of your desired length through the hole and tie off in either a knot or a bow. Use the ribbon portion to place the cookie ornament on the tree, centerpiece or mantle.

If using as a napkin ring, place the napkin inside the ribbon and place on the table.