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 each time my dad and I got here to her cottage on Lake Okoboji for a visit. Although on the time I picked off the pecan halves that my 7-year-vintage self did not yet admire, those without a doubt scrumptious cookies have been exceptional and will stay all the time in my heart in conjunction with my Gram C!"

Ingredients :

• 2 1/three cups all-cause flour
• 1 teaspoon baking soda
• 1/eight teaspoon salt
• 1 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• half of teaspoon lemon extract
• Icing:
• 2 cups confectioners' sugar
• 1/four cup butter, melted
• 1 tablespoon warm water, or as wished
• half teaspoon vanilla extract
• 24 whole pecans

Instructions :

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

• Preheat oven to 350 levels F (one hundred seventy five stages C). Grease 2 baking sheets.
• Sift flour, baking soda, and 1/8 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 nicely blended. Roll cookie dough into walnut-size balls and area 2 inches aside onto prepared cookie sheets. Press each ball down with the bottom of a tumbler to flatten slightly.
• Bake inside the preheated oven until baked through, 6 to 7 minutes. Cool.
• Stir confectioners' sugar, 1/four cup melted butter, warm water, and vanilla collectively in a bowl till sugar is completely dissolved and icing is clean. Spread icing on cooled cookies and pinnacle each cookie with a pecan.

Notes :

• Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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