BCL - Gram Opal's Sugar Cookies Tasty Recipes

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Gram Opal's Sugar Cookies

"My grandma, Opal June Carlson (Gram C), made those cookies on every occasion my dad and I got here to her cottage on Lake Okoboji for a visit. Although at the time I picked off the pecan halves that my 7-12 months-vintage self did not but respect, those simply delicious cookies were super and could live forever in my coronary heart along side my Gram C!"

Ingredients :

• 2 1/3 cups all-reason flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• half teaspoon lemon extract
• Icing:
• 2 cups confectioners' sugar
• 1/four cup butter, melted
• 1 tablespoon hot water, or as needed
• half teaspoon vanilla extract
• 24 whole pecans

Instructions :

Prep : 15M	Cook : 24M	Ready in : 20M

• Preheat oven to 350 stages F (one hundred seventy five ranges C). Grease 2 baking sheets.
• Sift flour, baking soda, and 1/eight teaspoon salt collectively in a bowl.
• Beat 1 cup butter, white sugar, and egg in a bowl with an electric powered mixer until creamy, 2 to a few minutes. Add flour combination, vanilla extract, and lemon extract to butter combination; stir until dough is well mixed. Roll cookie dough into walnut-size balls and vicinity 2 inches apart onto organized cookie sheets. Press every ball down with the lowest of a glass to flatten barely.
• Bake within the preheated oven until baked through, 6 to 7 mins. Cool.
• Stir confectioners' sugar, 1/four cup melted butter, hot water, and vanilla together in a bowl till sugar is completely dissolved and icing is easy. Spread icing on cooled cookies and top every cookie with a pecan.

Notes :

• Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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