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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Sugar Cookies

 
One serving costs about $0.31

$0.31 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 christmas,vegetarian,lacto ovo vegetarian dessert
spoonacular Score:17%

Spoonacular Score: 17%

 

Sugar Cookies requires roughly about 45 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 323 calories, 4g of protein, and 12g of fat per serving. For 31 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. It will be a hit at your Christmas event. A mixture of butter, eggs, lemon zest, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a very reasonably priced dessert. It is brought to you by Foodista. This recipe is liked by 3 foodies and cooks. With a spoonacular score of 15%, this dish is not so awesome. Try Amish Sugar Cookies (Crisp Sugar Cookies), Happy Sugar Cookie Day — Amish Sugar Cookies, and Cranberry Sugar Free Chewy Sugar Cookies with Pistachios for similar recipes.

Cream Sherry, Madeira, and Moscato d'Asti are great choices for Sugar Cookies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
4 cups
4 cups flour
flour
0.5 tsps
0.5 tsps salt
salt
1 tsp
1 tsp baking powder
baking powder
1 cup
1 cup unsalted butter
unsalted butter
2 cups
2 cups sugar
sugar
2 large
2 large eggs
eggs
2 tsps
2 tsps fresh lemon juice
fresh lemon juice
2
2  lemon zest
lemon zest
4 cups flour
4 cups
flour
0.5 tsps salt
0.5 tsps
salt
1 tsp baking powder
1 tsp
baking powder
1 cup unsalted butter
1 cup
unsalted butter
2 cups sugar
2 cups
sugar
2 large eggs
2 large
eggs
2 tsps fresh lemon juice
2 tsps
fresh lemon juice
2  lemon zest
2
lemon zest

Equipment

hand mixer
hand mixer
baking sheet
baking sheet
bowl
bowl
oven
oven
hand mixer
hand mixer
baking sheet
baking sheet
bowl
bowl
oven
oven


Instructions

In a large bowl, sift together flour, salt, and baking powder. Set aside. Use an electric mixer to cream the butter, and sugar until fluffy. Beat in eggs. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes. Preheat oven to 350 degrees F. On a floured surface, roll dough to 1/4 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until edges just start to brown, 8-10 minutes . Cool on wire racks; decorate as desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.30
Ingredient
4 cups flour
1 teaspoon baking powder
1 cup unsalted butter
2 cups sugar
2 larges eggs
2 teaspoons fresh lemon juice
2 lemon zest
Price
$0.67
$0.03
$1.95
$0.55
$0.62
$0.07
$1.00
$4.88

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
323 Calories
4g Protein
12g Total Fat
49g Carbs
1% Health Score
Limit These
Calories
323
16%

Fat
12g
19%

  Saturated Fat
7g
47%

Carbohydrates
49g
16%

  Sugar
25g
28%

Cholesterol
56mg
19%

Sodium
85mg
4%

Get Enough Of These
Protein
4g
9%

Selenium
13µg
19%

Vitamin B1
0.25mg
17%

Folate
61µg
15%

Vitamin B2
0.2mg
12%

Manganese
0.22mg
11%

Vitamin B3
1mg
9%

Iron
1mg
9%

Vitamin A
393IU
8%

Phosphorus
68mg
7%

Fiber
0.93g
4%

Vitamin E
0.43mg
3%

Copper
0.06mg
3%

Vitamin B5
0.26mg
3%

Calcium
24mg
2%

Vitamin D
0.35µg
2%

Zinc
0.33mg
2%

Potassium
74mg
2%

Magnesium
8mg
2%

Vitamin C
1mg
1%

Vitamin B12
0.09µg
1%

Vitamin B6
0.03mg
1%

Vitamin K
1µg
1%

covered percent of daily need

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