Tuesday, August 7, 2012

A Sweet Treat

Here it is... my legendary 'sugah' cookie recipe!  (That's not a typo, it's reflecting Aunt Nell's delightful southern accent when she requests them!)  

These delicate and flavorful cookies have been known to drive (normally sane) family members to exhibit seriously irrational behavior -- even hiding cookies from one another!  It's funny how a simple cookie can bring out the eight year old child within all of us.

PS:  Remember to add lots of love to whatever you cook or bake.  I've been told that it's the best secret ingredient, the one that makes everything taste even more delicious.  (Isn't that right, CT?)


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Chateau Relaxo's Sugah Cookies

(Warning: these cookies smell absolutely wonderful as they bake!) 

In a large mixing bowl, by hand (skip the mixer!) cream together until soft and fluffy:

    1/2 cup butter or margarine* at room temperature
         (* - for best results, use 'I Can't Believe It's Not Butter' in stick form)
    1 cup granulated sugar

Beat in:

    1 large egg
    1 teaspoon real vanilla extract (never use imitation)

In another bowl, combine:

    1 1/4 cups unbleached all purpose flour (not self-rising; keep fluffy, do not pack down)
    1/4 teaspoon kosher salt
    1 teaspoon baking powder

Add dry ingredients to the butter and sugar mixture, blend well.  Chill dough in fridge for at least 15 minutes.

Preheat oven to 375 degrees Fahrenheit.  Shape chilled cookie dough into walnut sized balls, placing them on a non-stick, air-bake cookie sheet -- 9 at a time, allowing space between cookies.  Press down slightly. 

Bake for about 5 minutes or until the cookies' edges begin to brown (note: oven times/temps do vary; adjust if needed).  Remove from oven and lightly dust the warm cookies with a pinch of sugar.  Allow cookies to rest on pan for a few minutes, before transferring to wire racks to fully cool.  Yields 18 cookies.

Recipe Courtesy Of

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