"To Roll or Not to Roll" Sugar Cookies

“To Roll or Not to Roll” Sugar Cookies
Recipe From: Gold Medal® Flour Bag
Makes: 4 dozen

• 1 cup sugar OR 1 1/2 cups powdered sugar
• 1 cup butter, softened
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 egg
• 2 1/3 cups Gold Medal® unbleached all-purpose flour
• 1/2 tsp. baking soda
• granulated or colored sugar

For No-Roll Cookies – Use 1 cup sugar

1. Preheat oven to 375 degrees.
2. In a large bowl beat sugar and butter on low speed until light and fluffy. Stir in vanilla extract, almond extract, and egg. Stir in flour and baking soda.
3. Shape dough into teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar. NOTE: Dip bottom of glass in water, then in sugar, and press cookie.
4. Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.

For Rolled Cookies – Use 1 1/2 cups powdered sugar

1. Preheat oven to 375 degrees.
2. In a large bowl beat powdered sugar and butter on low speed until light and fluffy. Stir in vanilla extract, almond extract, and egg. Stir in flour and baking soda. Cover and refrigerate at least 2 hours.
3. Divide dough in half. Roll each half 1/4-inch thick on a lightly floured surface. Cut into desired shaped with 2- to 2 1/2-inch cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart.
4. Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack.