This is one of my favorite sugar cookie recipes. There is a McGraw recipe for Apee Sugar cookies, but whenever I try to make them, they never turn out. So, though I prefer the taste of the apee, these turn out each and every time, and have a nice flaky texture. I have a bunch of cookie cutters which are tons of fun to use. For this batch, I chose a winter theme since I knew I was taking some to work. I wasn't sure if anyone at work would hate it if I brought Christmas tree's in. Turns out, everyone celebrates Christmas at work, and they thought some of the broken snowflakes were Christmas tree's! Looks like all of my cookie cutters are safe to use =).
Though these are cute cut out as snowflakes and such, I think these are best when I make them icebox style. Rounds are nice, but it's very pretty to line a left over foil box with saran wrap and fill the dough in, making them square. They tend to bake better when they are smaller and thicker, so icebox is a perfect solution! The chocolate ganache adds a nice extra element to these, without over powering the flavor of the cookie. They each complement each other nicely!
I got the base of this recipe from the food network, it was/is an Alton Brown recipe. Though, he did not have any flavored extract or chocolate ganache drizzle! I like Alton a lot. I've tried a few of his recipes and they all turn out really well. My parents are big fans of his french toast!
3 C. flour
3/4 tsp Baking Powder
1/4 tsp salt
1 TBS milk
1 C. butter - softened
1 C. sugar
1 egg, beaten
1 1/2 tsp vanilla or other flavored extract
-Sift together f lour, baking powder and salt. Set aside.
-Cream butter and sugar. Add egg, vanilla and milk. Beat to combine.
-Add dry ingredients in three portions. Combine. Cut in half and cover, refrigerate for at least two hours.
-Roll out and cut or slice from roll. Bake for 7 minutes and 30 seconds at 375 degree's. Yes that's specific, but it works!
-Let cool a few minutes before removing from baking sheet.
Melt 1 C. chocolate chips in a double boiler. Add 1 tsp butter and 2 tbs milk. Mix together. Stir often until melted. Place in a bag. Cut the tip off the bag and drizzle over cookies. Let cool until chocolate sets.