Sugar Cookie Recipe
Ingredients:
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter or 2 sticks-softened{not margarine!}
1 1/2 cups sugar
2 large eggs
1 tsp pure vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter or 2 sticks-softened{not margarine!}
1 1/2 cups sugar
2 large eggs
1 tsp pure vanilla extract
Directions:
1. On a sheet of waxed paper {or in a large bowl}, stir together flour, baking powder, and salt. In large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy, about 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed. Beat in flour mixture, scraping bowl occasionally with rubber spatula, just until mixed. Shape dough into four balls; flatten each slightly. Wrap each in wax paper and refrigerate over night, until firm enough to roll.
2. Preheat oven to 350 degrees. Keeping remaining dough refrigerated, on lightly floured surface with floured rolling pin, roll one piece of dough a scant 1/4 inch thick. Tip: If dough will not roll out easily or falls apart–then knead with a bit of flour until pliable. With floured 3-4 inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, about 1 inch apart, on ungreased large cookie sheet lined with a Silpat or parchment paper. Place in the refrigerator for 10-15 minutes before putting in the oven to bake.
3. Bake 12-15 minutes until golden around edges. With wide spatula transfer cookies to wire racks to cool.
4. Repeat with remaining cookie dough and trimmings.
1. On a sheet of waxed paper {or in a large bowl}, stir together flour, baking powder, and salt. In large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy, about 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed. Beat in flour mixture, scraping bowl occasionally with rubber spatula, just until mixed. Shape dough into four balls; flatten each slightly. Wrap each in wax paper and refrigerate over night, until firm enough to roll.
2. Preheat oven to 350 degrees. Keeping remaining dough refrigerated, on lightly floured surface with floured rolling pin, roll one piece of dough a scant 1/4 inch thick. Tip: If dough will not roll out easily or falls apart–then knead with a bit of flour until pliable. With floured 3-4 inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, about 1 inch apart, on ungreased large cookie sheet lined with a Silpat or parchment paper. Place in the refrigerator for 10-15 minutes before putting in the oven to bake.
3. Bake 12-15 minutes until golden around edges. With wide spatula transfer cookies to wire racks to cool.
4. Repeat with remaining cookie dough and trimmings.
Yield: Makes about 6 dozen cookies.
