As a kid, I was, of course, far more interested in seeing how much sugar cookie dough I could eat when my mom wasn’t looking than I was in baking, but now I enjoy baking them even more. This recipe of my mom’s is one of my all-time favorites, and it’s really easy to make. Plus, it has a few redeeming features like fruit (jam) and protein (an egg) to offset the necessary and delicious butter and sugar.
1/2 cup sugar
1 egg yolk
1 teaspon vanilla
2 1/2 cups flour
1/4 teaspoon salt
jam (any flavor)
1. Beat butter and sugar until the mixture is creamed well. Beat in the egg yolk & vanilla. Mix all dry ingredients in gradually.
2. Shape dough into ropes about 3/4 inch in diameter and as long as your baking sheets; place them about 2 inches apart on ungreased baking sheets. With the side of your little finger (or a wooden spoon handle) press a long groove down the center of each rope. Bake at 375° for 10 minutes.
3. Remove from oven and spoon jam into the grooves. Return to oven for 5 to 10 minutes or until firm and light golden brown. While hot, drizzle with powdered sugar mixture. Cut at a 45° angle into 1 inch lengths. Let cool briefly on sheets, transfer to racks, and let cool completely. Makes 4 dozen (Just enough for meee!!)
Tip: if you like them a bit softer, cook only five minutes the second time. Cook the full ten minutes the second time if you’d like a crispier cookie.