Sugar Cookie Base Dough
(substituting light brown sugar for the superfine sugar).
- ½ cup (3½ ounces) granulated sugar
- 2 teaspoons ground cinnamon
1 Prepare the Sugar Cookie Base Dough, making the light brown sugar substitution. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
2 Lightly flour a clean, flat work surface.
3 Scrape the dough onto the floured surface. Lightly flour your hands and finish mixing the dough by using a gentle kneading motion, working until the dough is just blended. Do not overwork the dough, you want to be certain that all of the ingredients are just blended together.
4 Form the dough into a disk and cover tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 3 days), or until firm.
5 When ready to bake, preheat the oven to 350ºF. Line two baking sheets with nonstick silicone baking mats or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
6 Remove the dough from the refrigerator and unwrap. Combine the granulated sugar and cinnamon on a large flat plate.
7 Lightly flour a clean, flat work surface. Place the dough in the center of the floured surface. Using a rolling pin, roll the dough out into a piece about ⅛ inch thick. Using a 3-inch round fluted biscuit cutter, cut out the cookies and dip both sides in the cinnamon-sugar. Place the cookies, about 2 inches apart, on the prepared baking sheets.
8 When all of the cookies are formed, place in the oven and bake for about 10 minutes, or until crisp and golden brown around the edges.
9 Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.
Note: Store, airtight, at room temperature.
Makes about 2 dozen cookies
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Excerpted from Milk and Cookies by Tina Casaceli, Copyright 2011. Photography Copyright 2011 Antonis Achilleos. Excerpted from Chronicle Books. All rights reserved.