Does the world need another sugar cookie recipe? Well, given that all sugar cookies are useless things when compared to a stalk of broccoli, I guess not. But this one is so good I can’t resist offering it here. Anyway, we can exercise tonight. Crackly Sugar Cookies have a wonderfully old-fashioned flavor, buttery and rich, with a delicate crisp crust and a soft interior. So good with a cup of tea. It’s the sort of cookie that used to be called a tea cake. Something to enjoy on this beautiful spring day.
Crackly Sugar Cookies
Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
Cream the softened butter with the sugar until fluffy, about 3 minutes. Beat in the eggs yolks and vanilla. (I advise doing these two steps with an electric mixer.) Sift the dry ingredients together then add to the batter in two parts. (This is easiest done with your impeccably clean hands.)
Form dough into balls the size of a walnut, or use a small ice cream scoop and place on prepared sheet about two inches apart. Do not flatten. Bake for approximately 11 to 12 minutes, or until edges are golden. Makes about 3 dozen cookies.
Photos below show that I forgot to lightly beat my egg yolks, but cookie turned out fine anyway! Second photo shows baked cookies.
A sure sign of spring–two red admiral butterflies fluttering around in the garden a few days ago. This one landed long enough for me to take a picture.