You know how sometimes at the farmer’s market you get suckered into buying something you didn’t really need because there was a sample and it was so tasty?
Yeah, so the twins and I tried some sugar cookies made with the gluten free multi-grain cereal mix that we couldn’t get enough of. The trouble is they were made with margarine and egg replacer, neither of which I ever use, so we’re going to use a regular cookie recipe and see what happens.
Thanks you Saveur.
MAKES ABOUT 1 ½ DOZEN
3 cups flour, plus more for dusting
1 tsp. baking soda
½ tsp. kosher salt
12 tbsp. unsalted butter, softened
1 ½ cups granulated sugar
2 tsp. vanilla extract
1. Whisk flour, baking soda, and salt in a bowl. Using an electric hand mixer, beat butter and granulated sugar in a large bowl until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add 1 tsp. vanilla. Slowly beat in dry ingredients until a soft dough forms. Divide dough in half and shape each piece into a flat disk. Wrap disks in plastic wrap; chill 1 hour.
2. Heat oven to 325°. On a lightly floured surface, and working with 1 disk of dough at a time, roll dough ⅛” thick. Using a flower-shaped or other cookie cutter, cut dough and place on baking sheets lined with parchment paper, spacing cookies 2″ apart. Reroll and cut scraps. Bake until golden, 10-12 minutes. Transfer cookies to a wire rack; let cool completely.