Sugar Cookies

I never make these. Not only do you have to plan far enough ahead to chill the dough, there is the whole rolling, cutting, baking (not burning), then icing... the list goes on. However, I had a craving. So, I planned ahead. Made the dough late one night and chilled it overnight - so I could make the cookies when I had time!!

Found the best product ever. You just squeeze it onto the cookie and it slightly melts and spreads. It sets nicely so you can stack the cookies without them getting messy. Beware though - one bag did not do this whole batch. Either you have to be less generous or buy 2 bags!!

These were delicious!!!

Really really delicious!!!

Sugar Cookies

2 1/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, at room temperature

1 cup sugar

2 eggs

1 tsp vanilla extract

1. Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. In a large bowl, with an electric mixer, cream the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until combined. Blend in the dry ingredients. The dough will be soft.

3. Gather the dough in a ball, wrap in plastic wrap or aluminum foil, and refrigerate for 1 hour or longer, or until firm.

4. Cut the cookie dough in half and work with one half at a time, keeping the other half refrigerated. Sprinkle a pastry cloth with granulated sugar and roll out the dough to between 1/4 and 1/2 inch thick. Cut out cookies and transfer to a greased cookie sheet.

5. Bake in the center of the oven for 10 to 12 minutes (some of mine only needed 8 min), until the cookies are firm to the touch and beginning to turn faintly golden around the edges.

Enjoy

CC.