Tuesday, December 2, 2008

Rolled Sugar Cookies

Here is a Christmas cookie recipe to counteract my Hanukkah cookie recipe. Since sugar cookies need to be rolled out it is important to chill the dough for at least one hour, but the longer the dough can set in the fridge the easier it will be to roll out. This recipe can be used with regular cookie cutters or with a cookie gun, like the one advertised at William Sonoma. This is a typical sugar cookie recipe which produces soft and chewy cookies, perfect for topping with icing, sprinkles, or just eating plain-it makes about 5 dozen cookies though so I would, again, recommend cutting this one down. Enjoy!

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes.

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