Sugar Cookie Jewels
Yield
servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 1 | cup |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 12 | ounces |
candy coated chocolate pieces
|
* |
| 1 | x |
sugar
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 237 | ml |
sugar
granulated |
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 346.8 | ml/g |
candy coated chocolate pieces
|
* |
| 1 | x |
sugar
as needed |
*
|
Directions
Preheat oven to 350℉ (180℃).
Cream together butter and sugar until light and fluffy; add egg and vanilla.
Combine flour and baking soda; add to creamed mixture just until blended.
Stir in candy bits.
Shape dough into 1-inch balls.
Place on greased cookie sheets about 2-inches apart.
With bottom of a glass dipped in sugar, flatten dough very slightly so as not to crush the candies.
NOTE: Very important to keep the balls of dough small and just barely flattened because these SPREAD out a lot.
Bake 10 to 12 minutes or until edges are light golden; let cool 1 minute before removing to wire racks to cool completely.
Store in tightly covered containers.
