Includes diabetic and heart healthier substitutions and cookie dough may be frozen and later thawed for slice and bake cookies. Tip: Use thread to slice through dough to prevent misshapen cookies. Otherwise, slice with thin, sharp knife blade.
1 part unsalted butter , 2 parts sugar, 3 parts flour. Mix together, form a ball, roll ball into a log, wrap in plastic cling, and refrigerate to chill 2 to 4 hours until firm. Slice and bake in preheated 350 F degree oven on the center rack until lightly golden. (Time will vary with altitude and thickness of slices).
If desired, vanilla or other extract flavoring as well as fine chopped nuts such as pecans may be added to taste.
If desired, cookies may be decorated in any fashion or style as preferred.
If dietary restrictions prevent use of real butter be aware that many margarine brands do not work well causing the cookies to spread greatly becoming too flat and thin so that they have to be thrown out. I have used Smart Balance successfully as a substitute for butter in this and other cookie recipes including sugar cookies.
There may be other brands of margarine that work well which I have not tried, but after many failures this one worked well and I did not search further. I also like that it can be used like butter when sauteing without splitting like most other brands. It is a soy based product however so those with allergies to soy should not use it.
I have also used granulated sucralose as it is the only “zero calorie” sugar substitute approved as safe at higher cooking temperatures. I like that I can use it in baking, canning, etc.
NOTE: All opinions are my own based upon personal experience and are not influenced or biased by any third parties. I am not compensated for mentioning any specific brands or retailers on this blog. It is my desire at present to keep this recipe blog site ad free.
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