Ingredients
- 1 cup butter, softened
- 1-1/2 cups granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- Colored sugar
Preparation
Step 1
1.In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of flour as you can with the mixer. Using wooden spoon; stir in any remaining flour. Cover and chill dough in refrigerator for 1 hour or until easy to handle.
2.To shape rolls, divide dough in half. Shape each half of dough in 8-inch-long roll. Coat surface of rolls with colored sugar. Wrap rolls in plastic wrap or waxed paper. Place wrapped rolls in tall drinking glasses before chilling so rolls will not flatten from resting on refrigerator shelf. Baguette bread pan with rounded bottom is another container that can be using during chilling. Chill in refrigerator for 4 hours or until dough is firm enough to slice.
3.Remove one roll of dough from the refrigerator. Cut dough roll crosswise into 1/4-inch slices using sharp, thin-bladed knife. Place ruler beside roll to make sure all of cookies that you cut are same thickness. Wipe knife occasionally with clean paper towel so that you get an even slice. Rotate roll of dough as you slice to avoid flattening one side. Place cookies 1-1/2 inches apart on ungreased cookie sheet. Bake in 375 degree oven for 8 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack. Cool completely. Makes about 60 cookies.
*Make-Ahead Tip:*
Wrap dough in plastic wrap. Place in airtight container; chill up to 1 week. Or seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before slicing. Or, arrange cooled, baked cookies in airtight or freezer container in single layer; cover with sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label and freeze up to 1 month. Thaw at room temperature.
*Spiral Variation:*
To make slice-and-bake cookies with spiral appearance, divide dough in half. Tint one portion with paste food coloring. Knead in color until it is well mixed. Leave remaining dough plain. Divide each portion of dough in half. Wrap and chill each portion of dough in refrigerator about 1 hour or until it's easy to handle. Roll one portion of plain dough into 8x8-inch square between 2 sheets of waxed paper. Next, roll one portion of colored dough into 8x8-inch square. Remove top sheet of waxed paper from both portions of dough. Carefully invert plain dough on top of colored dough. Press down gently with your hands to seal. Remove top sheet of waxed paper. Tightly roll up into spiral. Remove waxed paper that is on bottom of dough as you go. Wrap in plastic wrap or waxed paper. Repeat with remaining 2 portions of dough. Chill and bake as directed in Basic Slice Cookies recipe. Repeat with remaining dough. Makes about 60 cookies.
*Butterflies:*
To make Butterflies out of spiral cookie slices, cut spiral dough into 1/4-inch thick slices and then cut slices in half. Press rounded sides of half-slices together for butterfly shape. Sprinkle surface of the butterfly cookies with granulated sugar before baking. Bake as directed above in Basic Slice recipe.
*Bells:*
To make Bells from Basic Slice Cookies, prepare, roll, and slice dough as directed in Basic Slice Cookie recipe. Place slices on ungreased cookie sheet. Fold opposite edges at a slight angle toward the center of the cookie. Place a red cinnamon candy at open end to resemble clapper of bell. Bake and cool as directed in Basic Slice Cookies.
Calories 65