Last year, in the after-Valentines's-Day sales, I got the cutest cookie pan. Apparently I got the only one, because I've scoured the internet and cannot find a picture of it to show you.
And of course neglected to take a picture of mine.
Anyway, I knew that I needed the right cookie recipe to use with this pan. It has great details, but often you will find cookies don't like to conform to the pan details very well. And those that do, often don't have great flavor. I think this recipe fits both requirements - pretty AND tastes good!
Sugar Cookies for Shaped Pans
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon Almond Extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
Preheat oven to 350°F. Lightly spray pan cavities with cooking spray.
In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended.
Press dough into cavities, filling 2/3 full. This is important - too full (or not full enough) and the cookies won't be shaped properly.
Bake 9-10 minutes or until light brown around edges.
Cool in pan 5 minutes. Turn pan over; lightly tap pan to remove cookies. Cool completely on cooling grid. Decorate with frosting or otherwise as desired.
You can see that just the very edges are brown. Perfect!
These are very tender when they are just removed from the oven, so it is important to let them sit for a few minutes prior to removing them from the pan. That will help them keep their shape and make decorating easier.
Tomorrow I'll show you an easy way to turn these cookies into showstoppers!