(recipe modified from No-Fail Sugar Cookie recipe on www.cakecentral.com)
2 cups unsalted butter
2 cups white sugar
1 tsp vanilla extract
1 tsp orange, almond or lemon extract
5 cups flour
3 tsp. baking powder
1 tsp. salt
1. Cream butter and sugar until light/fluffy. Scrape down sides.
2. Add eggs and flavors. Mix well. Scrape down sides.
3. In another bowl, mix together dry ingredients (I take a whisk and blend them together).
4. Add a little at a time to your butter mixture. Blend until flour has been completely incorporated and the dough comes together.
5. Roll to desired thickness and cut into desired shapes.
6. Bake on ungreased baking sheet at 350 degrees for 8-10 minutes or brown around the edges.
Recipes makes 3-4 dozen cookies depending on what size cookie cutters are being used.
Awesome Chocolate Chip Cookies
1 cup butter, melted
1 cup butter, softened
3 cups brown sugar (packed well into measuring cup)
1/2 cup sugar
4 large eggs
5 tsp. pure vanilla extract (or you could substitute 5 tsp. Bailey's Irish Cream for a different flavor)
4 heaping cups all purpose flour (meaning that you just dip the one cup measure into the flour and then shake the excess off -- doesn't matter if the top is not completely level)
2 tsp. baking soda
1/2 tsp. salt
6 cups semi-sweet chocolate chips (you would substitute milk chocolate chips if you like those better)
Preheat the oven before you start putting together this recipe. Mix together in a mixing bowl (or KitchenAid mixer), the butter, brown sugar, sugar, eggs, and extract (or Bailey's Irish Cream if you chose to use it). Scrape down the sides of the bowl to make sure it's completely blended together.
In another bowl, sift together the flour, baking soda and salt. Add it slowly to the butter/sugar mixture. Add the chocolate chips and blend well.
Use your cookie scoop to portion the dough onto the parchment lined cookie sheet. The cooking time will vary according to your oven -- they're generally done in 10-12 minutes. I start them on the middle/bottom rack and then once you see the bottom part turn brown, I move them to the top rack and then put another pan of cookies on the middle/bottom rack.
Parchment paper helps make your cookies easy to remove from the pan and gives them all a uniform golden brown color on the bottom. I have twelve cookie sheet pans that I use when I'm making lots of cookies to speed up the process.