糖霜餅乾

網誌名為 Odds & Ends，原意是想隨手記下生活的渣渣，
未料這些日子的渣渣呢... 非但無法拼湊成篇，還有灰飛煙滅的趨勢，
風一吹就散。

沒有渣渣可以分享，餅乾屑倒是有的 :P

日前烤了餅乾給朋友當做開店的賀禮，

Sugar cookies 屬於 rolled cookies 的一種，

麵糰桿平後可切割成各式圖樣，配合造型糖霜，很是討喜。

不過自己吃的話，我偏好不加裝飾，

原味餅乾帶有濃濃奶油香，不需要甜膩的糖霜錦上添花。

Alton Brown 的這份食譜，替我搏得不少稱讚，

把配方記在這，方便自己日後查詢。

ps

* 厚度3mm的餅乾口感最佳，正好是桿麵機第一段厚度

* 下列配方最好減半操作，奶油份量多比較難打發

* 以前寫過的糖霜奶油餅乾

-------------------- 食譜剪貼簿 --------------------

Recipe by Alton Brown

Ingredients

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup (225g) unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 190 degrees C.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.