Re: profesional sugar cookies

[alex566]

I would love a recipe for sugar cookies that are like the cookies that you see in bakeries that are specialy decorated and are like a 1/2 inch thick and the edge is a straight up and down. So they don't spread at all, and they keep every shape. When you look at the sides or edges the dough almost looks layered like a pastry. Just like in this picture. If the picture works, probably won't. Anyway does anyone understand and able to help?

[roxane]

this is the recipe I use

mix well
2 sticks of butter (I use salted) softened
1 egg
1 cup of sugar
1 tsp of vanilla

then add
1/2 tsp of baking powder
2 3/4 - 3 cups of all purpose flour
(adding the flour 1/2 cup at a time)

I don't refrigerate. I roll, cut, and bake
The cookies keep the shape and don't spread....

[nowIamone]

I have a cream cheese sugar cookie recipe that I have been using the last few years. It is wonderfull, as it stays tender, even after the dough has been re-rolled several times. The last pan of cookies will still look very layered, "phyllo like" after baking. They are great for a week after baking, then will taste very bland for a day or so, then are great again for 2-3 weeks.

I will find my recipe late today and post for you.