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Moravian Sugar Cookies
Ingredients:
1/2 c. butter, softened
1 c. sugar
1 egg
1/2 tsp. vanilla
2 1/4 to 2 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. buttermilk
Superfine sugar
1/2 c. butter, softened
1 c. sugar
1 egg
1/2 tsp. vanilla
2 1/4 to 2 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. buttermilk
Superfine sugar
Directions:
Cream butter; gradually add sugar, beating well at medium speed. Add egg and vanilla; beat well. Combine 2 1/4 c. flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well. Add remaining 1/4 c. flour if dough seems very sticky. Cover and chill 8 hours. Work with 1/4 of dough at a time, and store remainder in refrigerator. Place stockinette cover on rolling pin; flour well. Roll dough to 1/16" thickness on a lightly floured pastry cloth. Cut with a 3" round cutter and carefully place on lightly greased cookie sheets. Bake at 375 for 6 to 8 minutes or just until cookies begin to brown around edges. Cool slightly on cookie sheets, and sprinkle with superfine sugar. Remove cookies to wire racks, and cool completely. Repeat procedure with remaining dough. Store in airtight containers. Makes about 9 dozen.
Cream butter; gradually add sugar, beating well at medium speed. Add egg and vanilla; beat well. Combine 2 1/4 c. flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well. Add remaining 1/4 c. flour if dough seems very sticky. Cover and chill 8 hours. Work with 1/4 of dough at a time, and store remainder in refrigerator. Place stockinette cover on rolling pin; flour well. Roll dough to 1/16" thickness on a lightly floured pastry cloth. Cut with a 3" round cutter and carefully place on lightly greased cookie sheets. Bake at 375 for 6 to 8 minutes or just until cookies begin to brown around edges. Cool slightly on cookie sheets, and sprinkle with superfine sugar. Remove cookies to wire racks, and cool completely. Repeat procedure with remaining dough. Store in airtight containers. Makes about 9 dozen.
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