On New Year’s Eve day, Chris, Becky and I went to New Hope PA in search of some gloriously spicy pretzels (unfortunately, Suzie Hot Sauce was closed) but still ended up having a great time walking around the town, visiting the little shops. In one of them I found a Scottie cookie cutter, which of course I had to buy.
So today, in honor of Fala’s birthday, I baked Fala Cookies! I used the same sugar cookie recipe I use at Christmas but rolled them a bit thicker and instead of using all vanilla extract or part almond extract, used 1/2t lemon extract. It made a dozen Fala Cookies, and about 1.5 dozen little circle cookies that will be great with tea. The Fala cookies Becky iced with royal icing (one egg white, to 1 cup powdered sugar plus coloring).
Give them a try if you like. The Fala cookies, because they were so big are 4 Weight Watcher points, if you use normal size cookie cutters, they’re 1 point each.
- 1 cup butter or margarine — softened
- 1 1/2 cups confectioner’s sugar
- 1 large egg — beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (or lemon or more vanilla or whatever you feel like).
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
1. In a mixing bowl, cream butter and sugar.
2. Add egg and extracts.
3. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture, mix well.
3a. Chill for at least one hour.
4. On a surface lightly sprinkled w/ flour, roll out a quarter of the dough to 1/8″ thickness (because the fala cookies were so large, I rolled them thicker – maybe a 1/4″).
5. Place on ungreased baking sheets (I line mine with parchment paper).
6. Repeat w/ the remaining dough.
7. Bake at 350 for 7 – 8 minutes or until the edges begin to brown (Fala cookies cooked for 15 minutes)
Per Serving (excluding unknown items): 59 Calories; 3g Fat (48.4% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Cookies may be sprinkled with the colored sugar before baking or frosted after being baked and cooled.