![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVAU8-WRVC6hHtcbVynHfHzRPqQEzQvrRxYUB1Q51i_4oySIF0yeoFSXMaaUQJrj5c8mxla1zwxg2IscPqPZNk_a2I5QnMHcIANc4UNmlv3jqA64HQBVA_-X28TwgOKUv6TJWca1I2HE/s320/cookie1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCs5i38rnGJzDSw-tB6pW2hFrZKAaIK3dDsQ8d8UXdNaxjCF5ZNFrQkjgGuFaO9MeKpsRGp6yZEC0QQQvtK8P9hP1V7zr7aXkzSam3Blyi95cqmfn-sC_1c-Tk-3eAex__-p4YahHgKAA/s320/cookie2.jpg)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/4 cup packed light-brown sugar
- 1 cup unsalted butter, (2 sticks), softened
- 2 large eggs
- Sanding sugar, for sprinkling
Directions
- Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
- Put sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time. Reduce speed; gradually add flour mixture, and mix until just combined.
- Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
- Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
- recipe adapted from Martha
LINKING AT RECIPES FOR MY BOYS
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1 comment:
cookies look wonderful
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