How to Make Sugar Cookies

[elleng]

'Basic, but never boring, the tender, buttery sugar cookie has an invitation to almost any celebration. This classic rendition can be a blank canvas for festive shapes and designs, or a vessel for bold flavors. Master it, and almond-flecked linzers, spicy ginger-molasses rounds or sweet, salty chocolate-hazelnut sablés are all at hand. We'll teach you how to make these treats, and decorate them with royal icing, sprinkles, or anything your heart desires.'

http://cooking.nytimes.com/guides/39-how-to-make-sugar-cookies?

[Auggie]

1. I just made these, but my recipe called for an additional 1/2 tsp of lemon extract

"My" recipe is one my mother has been making since the 1950s. The lemon sends them over-the-top.

[trotsky]

2. America's Test Kitchens figured out the secret to perfect sugar cookies.

Ones that crisp up a little on the outside but remain dense and chewy in the middle. You gotta mix your fats - use a combination of butter and vegetable oil.

http://www.food.com/recipe/chewy-sugar-cookies-americas-test-kitchen-491427

[Warpy]

3. I made a small batch with caraway seeds one year

The suggestion came from Fanny Farmer (where the best recipe was) and I thought they were great. People who thought caraway belonged only in rye bread and nowhere else didn't like them. All the more for me!

If you're adventurous, try a small batch. They were outstanding.

Fanny Farmer didn't suggest mixing fats, but she did insist the butter be at room temperature or melting slightly.

[Cairycat]

4. Making sugar cookies is like having babies

the end result is wonderful, but you forget from one year to the next how much damn work they are.

[elleng]

5. Sounds like something I don't ever want to do again!

My daughter does, so we'll wait and see what happens!