Moravian Sugar Cookies Recipe
An introduction to this Moravian Sugar Cookies to your longing taste buds is going to keep them from asking for anything else for a long time to come. Indulge yourself in this Moravian Sugar Cookies as Snack. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 1/4 to 2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
Superfine sugar
Directions
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add egg and vanilla; beat well.
Combine 2 1/4 cups flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well.
Add remaining 1/4 cup flour if dough seems very sticky.
Cover and chill 8 hours.
Work with one fourth of dough at a time, and store remainder in refrigerator.
Place stockinette cover on rolling pin; flour well.
Roll dough to 1/16 inch thickness on a lightly floured pastry cloth.
Cut with a 3 inch round cutter, and carefully place on lightly greased cookie sheets.
Bake at 375° for 6 to 8 minutes or just until cookies begin to brown around edges.
Cool slightly on cookie sheets, and sprinkle with superfine sugar.
Remove cookies to wire racks, and cool completely.
Repeat procedure with remaining dough.
Store in airtight containers.
Add egg and vanilla; beat well.
Combine 2 1/4 cups flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well.
Add remaining 1/4 cup flour if dough seems very sticky.
Cover and chill 8 hours.
Work with one fourth of dough at a time, and store remainder in refrigerator.
Place stockinette cover on rolling pin; flour well.
Roll dough to 1/16 inch thickness on a lightly floured pastry cloth.
Cut with a 3 inch round cutter, and carefully place on lightly greased cookie sheets.
Bake at 375° for 6 to 8 minutes or just until cookies begin to brown around edges.
Cool slightly on cookie sheets, and sprinkle with superfine sugar.
Remove cookies to wire racks, and cool completely.
Repeat procedure with remaining dough.
Store in airtight containers.
