Saturday, September 17, 2011

Chewy Sugar Cookies

So last year I fell in love with the sugar cookies at the Colonnades Dining Hall at Elon. I actually couldn't leave without taking at least two, maybe three of them every time they caught my eye. Looks like they changed their recipe or something (which could also be due to the fact that Courtney and I don't eat dinner there every night like we used too as a result of the influx of freshman, new colonnades residents and don't forget, new kitchen) but they don't have them anymore! Imagine my heartbreak. I did my research though (actually not really, is genuinely pretty reliable. especially if a particular recipe has been reviewed 490 times). These cookies are like slice-n-bake combined with colonnades good. I put them spranks on there (not usually my style) to make them look just like the ones I used to eat from nades. Deliciously chewy on the inside and crisp on the outside. AND they taste better the next day. Not all cookies are as multi-talented....

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
some extra suga fa dippin
some sprankles (if you're into that)

Preheat the oven to tree fiddy (yeah 350)
1. Cream the butter until light and fluffy. Then add the sugar and and blend until lighter and fluffier.

2.  Then add the eggs one at the time, scraping down the bowl after each addition. Then the vanilla.

3. Combine all the dry ingredients in a separate bowl. Gradually add the dry ingredients to butter sugar mixture until just combined.

4. Usin a scoopa, make somewhat golf balls sized balls and then lightly press down with your hands to make clean circles. Then dip both sides of the dough in extra sugar and place them on the cookie sheet, making sure to leave about 2 inches between each cookie. (these kids are spreaders)

4. Bake for about 8 or 9 minutes or until just golden brown. (if you wanna add spranks, take them out about half way through so that stay on after baking. even if you sprank right after you take them out, they don't stick very well)

No comments:

Post a Comment