MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

22.2.11

REGAN DALEY SUGAR COOKIES


I was never a fan of sugar cookies until I tasted this one. Oh I made them, a different one every year, just so Olivia could decorate them. But I often found them sickly sweet, or floury and tough. Much like the beautifully decorated Christmas and Easter cookies from the bakery are. Then I saw Regan Daley make hers on CityLine and she was raving about how wonderful they are. That is what convinced me to try yet another sugar cookie recipe. I was blown away how they turned out. Let me tell you these are crisp and soft at the same time, sweet, but not too sweet, they have substance, but are not floury. These Regan Daley sugar cookies are simply perfect and perfectly simple to make. You only need three ingredients, butter, sugar and flour. I have a different recipe for shaped sugar cookies, these too are nice, light and easy to work with, but I have to confess those did not start out as sugar cookies. Now if you want the real stuff I have to recommend Regan Daley’s sugar cookies. She called them Sugar Cookies with Rock Sugar Border. Here is the recipe and if you scroll down the page you can watch the video as well.

For the Cookie Dough:
1 cup butter, soft
1/2 cup sugar
2 cups flour

To Decorate:
1 egg yolk
1/4 cup rainbow sprinkles.

• In a large bowl cream the butter and sugar together until light and fluffy.
• Stir in the flour, and using your hands gently combine ingredients.
• Mix quickly but lightly, so as not to overwork the flour.
• Divide dough and form two firm cylinders.
• Wrap the cylinders tightly with plastic wrap.
• Refrigerate for at least 2 hours.
• Preheat the oven to 350F.
• Line 2 baking sheets with parchment paper.
• Work with one portion of dough at a time, leaving the other in the refrigerator.
• Brush the first cylinder with the lightly beaten egg yolk.
• Roll the dough into rainbow sprinkles.
• Rotate the log every few slices to avoid flattening the roll on any one side.
• With a large knife slice the dough into 3/8-inch wide slices.
• Lay them 3/4 inch apart on the baking sheets.
• Repeat the procedure with second log, then go to finish.
• Bake the cookies for 12-18 minutes, or until the bottoms begin to colour.
• Cool the cookies on the baking sheets for 5 minutes.
• Carefully transfer to wire racks to cool completely.
Makes 36 cookies

Or simply slice and bake the cookies and finish them up with royal icing and chocolate chips on the tops.
              

Translate

me

My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

Blog Archive