I am a self proclaimed cookie snob.
I like my chocolate chip crisp on the edges, my peanut butter chewy, and
my sugar cakey {its a word look it up}.
This recipe comes from my sweet friend Jenni.
It is the perfectly dense, shape keeping, buttery goodness.
Overmier Sugar Cookie
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 cup butter
1 egg
3 to 4 tbsp Carnation evaporated milk
1 tsp vanilla
icing
Preheat oven at 400.
Mix the dry ingredients together.
Using your hands cut in butter.
Mix wet ingredients together.
Add to dry and mix using hands until dough forms {you may need to add
a little more milk if too dry}
No need to chill this dough but you can if you want to.
Roll out on floured surfaced to desired thickness.
Cut into your shapes.
Bake for 5-8 minutes {do not over bake}.
You are NOT looking for golden edges.
Let cool and then decorate.
Made these minis for Buggies recital.
I used a shot glass to cut them, classy I know, for this size.
They were the prefect bite size morsel.
Happy baking!
