Is There A Special Sugar Cookie Recipe When Using Fondant?
Baking By DeezTreatz Updated 31 Jul 2010 , 4:09am by DeezTreatz
I attempted to make the sugar cookies today with the fondant..
The cookies really spread when they baked.. they tasted very good though! lol I used a baby foot cookie cutter, and it looked like a 5 year olds foot after is was baked! haha
The recipe I used said to roll out the dough 1/2 inch thick.
1/2 cup butter
1 cup sugar
1 egg
1/2 tsp salt
2 tsp baking powder
2 cups flower
Baked at 350 for 8-10mins.
Am I doing something wrong?
I doubt you did anything wrong, per se. But did you refrigerate the dough at all? I find that refrigerating it for at least an hour after making the dough helps it keep it's shape. I also will refrigerate the cut cookies for another 20 minutes before I bake them. I have found that they keep their shape better and have sharp edges that way too.
This is the recipe I tend to use.
http://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx
I did refrigerate the dough for about 30 mins... I was having trouble rolling it out without cracking or falling apart 
But it being cold seemed to make it stay together better. Thx for the recipe I will try it next time.
Are you supposed to make sugar cookies with a mixer? I did it by hand.
P.S I grew up in Ajax, Ontario! Born and raised! 
I always use a mixer. I find it's better for creaming the butter and sugar and then incorporating the eggs and flour. I don't think I've made cookies by hand in years. 
I grew up in Toronto but my DH and I moved out here about 3-4 years ago. Love it out here!
Try KHalsteads NFSC, it is wonderful.
http://cakecentral.com/recipes/15218/khalsteads-modified-nfsc
Ok.. thanks for the tips and recipes guys! I will have to give it another try!!
My BF and I live in Whitby, but I work in T.O!
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