Old Fashioned Sugar Cookies II Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting.
To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.

Reviews (22)

Nici

Jul. 8, 2008

"A more than 5 star sugar cookie!! The dough was easy to work with (I made it beforehand and chilled it in the fridge until I needed it), and survived a pack of kids armed with cookie cutters. The fla..." See morevor is superb- the heavy cream adds SO much flavor to these cookies. I substituted a couple of generous shakes of cinnamon (about a tsp.) for the mace. I would suggest whisking the egg in a bowl with the vanilla before adding- I cracked mine into the bowl, and the yolk took some mushing up to get it incorporated. This will be THE sugar cookie recipe we use from now on! "

krzylittlecara

Nov. 14, 2008

"I gave this recipe 1 star because the dough taste great. I decided to make these cookies as my 2year old sons first cookie experience. It was a disaster. The dough came together alright. When I pu..." See moret it out onto the counter (which had plenty of flour on it) and rolled it out, it kept sticking to the rolling pin (that I had also prepared). I rolled what I could and then scraped it up and put it in the fridge for 30 minutes. Got it back out and it rolled a little bit better. When we went to cut out cookies they wouldn't come up, well they did come up as blobs b/c they still stuck to the counter. I ended up using another recipe from King Arthur Flour. Those turned out great. If you do want to use this recipe I might suggest using more flour or less butter."

Brite Eyes

Dec. 22, 2007

"Wonderful results!Firm cookie, but still soft, with a really nice taste. At first I wondered if they were baked long enough, but after they cooled, and I tried one ... Numm!! My husband LOVES sugar co..." See moreokies, and I am always looking for moist ones. This is a perfect recipe, and I will be making this year after year! Thank you for submitting."

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