Sugar Cookies on a Stick

In order for sugar cookies to stay on a cookie stick, it has to be a more dense cookie. I have made cookies on sticks every Easter for the past 3 or 4 years and I have used a different recipe every year. This time I found a really good one that I will use from now on. The cookie has a great buttery flavor, is dense enough to hold up on a stick and still soft.

Sugar Cookies for Sticks
3 c all purpose flour
1 tsp baking powder
2 sticks butter, unsalted, softened
1 c sugar
1 large egg
1/2 tsp salt
1 tsp vanilla
dash of almond extract (if you have it-I didn't)

Sift together the flour and baking powder. In a mixing bowl, beat the butter and sugar until light and fluffy. Stir in the egg, salt, and both extracts.
Slowly add the flour mixture (1 c at a time) and stir until incorporated.
Form the dough into a disc and wrap in plastic wrap. Refrigerate at least 1 hour.
Preheat oven to 375 degrees. Roll the dough onto a lightly floured surface to approximately 5/8" thick. Cut the cookies into shapes and place on a parchment lined cookie sheet; poke a cookie stick into the cookies. (I do it slowly and twist it in)
Bake the cookies for 8-10 min or until the edges begin to turn golden brown. Remove cookies from the oven and allow to cool on the cookie sheet for 5 min. and then place them on a rack to cool. Do not stand the cookies up until they are completely cooled and the center has set or it may fall off.

These also made cute treats for the Young Women with the extra dough.