Red Chapeau Sugar Cookies
Red Chapeau Sugar Cookies is a lacto ovo vegetarian recipe with 60 servings. One portion of this dish contains about 1g of protein, 3g of fat, and a total of 91 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up baking soda, brown sugar, lemon extract, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes. It works well as a dessert.
In a large bowl, cream butter and brown sugar. Beat in eggs and extract.
Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
Divide dough into fourths. On a lightly floured surface, roll one portion to 1/8-in. thickness.
Cut with a floured 6-in. hat-shaped cookie cutter.
Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough.
Sprinkle with red colored sugar if desired.
Bake at 350° for 6-8 minutes or until edges begin to brown.
Remove to wire racks to cool. Decorate with frosting if desired.
Recommended wine: Cream Sherry, Madeira, Prosecco, Port, Moscato Dasti
Cream Sherry, Madeira, and Prosecco are my top picks 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 Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "