Icebox Sugar Cookies in a Jar

Ingredients:

1 1/2 c. all-purpose unbleached flour (spoon into measuring cup and
level
top)
1 1/2 tsp. baking powder
1/8 tsp. salt
1 c. sugar

Directions:

Using a funnel, pour flour, baking powder and salt into a quart size,
wide
mouth canning jar. Pour the sugar into a small zip bag and close
completely.
Push the bag into the jar. Close the jar tightly. Center a 9-inch
diameter
circle of fabric of your choice over the lid and hold with a rubber
band.
Tie the instruction card around the top of the jar with a pretty
ribbon
(about 12 inches long) covering the rubber band.

Include the following instructions on a pretty card...

Empty the flour, baking powder, and salt into a medium bowl. Set
aside. In
another medium bowl, using a handheld electric mixer set at medium
speed,
beat the sugar and 6 T. unsalted butter until the mixture resembles
coarse
bread crumbs (be sure to use a spatula to scrape down the sides of the
bowl). Beat about 1 1/2 minutes. Add 1 large egg, 1 T. light corn
syrup, and
1 T. vanilla extract. Beat until smooth. Using a spoon, gradually stir
in
the sugar cookie mix. Transfer the dough to a sheet of waxed paper and
form
it into a log about 12 inches long and 1 inch in diameter. Wrap the
log of
dough in the waxed paper and refrigerate until well chilled, at least
2
hours or overnight.

When ready to bake cookies, position a rack in the center of the oven
and
preheat to 375 degrees. Lightly spray 2 nonstick cookie sheets
(preferably
insulated) with oil. Unwrap the chilled cookie dough. Using a thin,
sharp
knife, cut the dough crosswise into 1/4 inch thick rounds. Place the
cookies
2 inches apart on the prepared cookie sheets. One sheet at a time,
bake the
cookies until lightly browned around the edges, 10 to 12 minutes. The
centers may seem slightly underdone, but they will firm when cooled.
Cool
the cookies on the pan for 1 minute, then transfer to a wire cake rack
to
cool completely.

Submitted by: Yletha


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