1Cream together the margarine and granulated sugar for 2 minutes until light and fluffy.
2Cream together the margarine and granulated sugar for 2 minutes until light and fluffy.
3Cream together the margarine and granulated sugar for 2 minutes until light and fluffy.
4Add the egg, vanilla extract, and butter extract.
5Add the egg, vanilla extract, and butter extract.
6Add the egg, vanilla extract, and butter extract.
7Lightly mix until the egg is just combined.
8Lightly mix until the egg is just combined.
9Lightly mix until the egg is just combined.
10Scrape the sides of the bowl to incorporate all ingredients.
11Scrape the sides of the bowl to incorporate all ingredients.
12Scrape the sides of the bowl to incorporate all ingredients.
13Mix in the flour, baking powder, and salt.
14Mix in the flour, baking powder, and salt.
15Mix in the flour, baking powder, and salt.
16Mix until the dough comes together and has a soft, sticky texture.
17Mix until the dough comes together and has a soft, sticky texture.
18Mix until the dough comes together and has a soft, sticky texture.
19Turn the dough out onto a clean surface and knead a few times.
20Turn the dough out onto a clean surface and knead a few times.
21Turn the dough out onto a clean surface and knead a few times.
22Roll the dough into a long, skinny log.
23Roll the dough into a long, skinny log.
24Roll the dough into a long, skinny log.
25Slice the log into 1-inch cookies.
26Slice the log into 1-inch cookies.
27Slice the log into 1-inch cookies.
28Wrap the sliced log in plastic wrap and store in the fridge for up to 3 days or in the freezer for up to 3 months.
29Wrap the sliced log in plastic wrap and store in the fridge for up to 3 days or in the freezer for up to 3 months.
30Wrap the sliced log in plastic wrap and store in the fridge for up to 3 days or in the freezer for up to 3 months.
31When ready to bake, arrange the slices on a parchment-lined cookie sheet.
32When ready to bake, arrange the slices on a parchment-lined cookie sheet.
33When ready to bake, arrange the slices on a parchment-lined cookie sheet.
34If frozen, let the cookies thaw before baking.
35If frozen, let the cookies thaw before baking.
36If frozen, let the cookies thaw before baking.
37Bake at 350°F (180°C) for 7-12 minutes; wider cookies will take closer to 12 minutes.
38Bake at 350°F (180°C) for 7-12 minutes; wider cookies will take closer to 12 minutes.
39Bake at 350°F (180°C) for 7-12 minutes; wider cookies will take closer to 12 minutes.
40Cookies are ready when they start to spread and the edges crack slightly.
41Cookies are ready when they start to spread and the edges crack slightly.
42Cookies are ready when they start to spread and the edges crack slightly.
43Allow the cookies to cool on the pan for 5 minutes.
44Allow the cookies to cool on the pan for 5 minutes.
45Allow the cookies to cool on the pan for 5 minutes.
46Transfer the cookies to a wire rack to cool completely.
47Transfer the cookies to a wire rack to cool completely.
48Transfer the cookies to a wire rack to cool completely.
Ingredients
1 cup margarine (80% vegetable oil) or can sub butter
1 cup margarine (80% vegetable oil) or can sub butter
1 cup margarine (80% vegetable oil) or can sub butter
1.25 cup granulated sugar
1.25 cup granulated sugar
1.25 cup granulated sugar
1 egg
1 egg
1 egg
1 tsp vanilla extract
1 tsp vanilla extract
1 tsp vanilla extract
0.5 tsp butter extract
0.5 tsp butter extract
0.5 tsp butter extract
2.5 cups all-purpose flour
2.5 cups all-purpose flour
2.5 cups all-purpose flour
0.5 tsp baking powder
0.5 tsp baking powder
0.5 tsp baking powder
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
Equipment
stand mixerelectric hand mixerplastic wrapparchment lined cookie sheetwire rackwide mouth glasscircular cookie cutter
Tips
For a perfect round shape, use a wide mouth glass or circular cookie cutter around the cookie on the pan after baking and gently move it in circular motions.
To create the ridged Pillsbury look, lightly press the center of the cookie with the bottom of the glass.
To make the dough thicker, add more flour, but this will change the flavor.
An airtight container is important for storing both dough and baked cookies.