MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sugar Cookies
Categories: Cookies, Snacks
Yield: 24 Servings
2 1/2 c A-P flour (320 g)
1/2 ts Baking powder
1/2 ts Kosher salt
1 c Unsalted butter (225 g);
- softened
1/4 c Granulated sugar (150 g)
1 lg Egg; room temperature
1 ts Vanilla extract
Combine flour, baking powder, and salt in a medium bowl, and whisk
to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment,
cream together butter and granulated sugar on medium-high speed
until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and
beat on medium speed until well combined, scraping the bowl as
needed.
Add flour mixture and beat on low speed just until combined. Scrape
the bowl and fold a few times to make sure everything is well
combined. Wrap dough in plastic wrap, flatten into a disk, and
chill until firm, at least 1 hour.
Set oven @ 350°F/175°C.
Roll out dough 1/4" thick. Use 3" floured cutters to cut out
cookies, and transfer to two parchment- or silicone mat-lined
baking sheets, spacing the cookies 1-1/2" apart. Reroll scraps as
needed, chilling as needed until firm before rolling and cutting
again. Freeze until very firm, about 10 minutes.
UDD uses Xmas Tree and Santy Pants cookie cutters.
Bake until golden brown at the edges, 12 to 14 minutes.
Let cool a few minutes on the baking sheets, then transfer to wire
racks to cool completely. Cookies will keep in an airtight
container at room temperature for up to 2 weeks, or frozen up to
3 months.
Recipe by Susan Spungen
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Kitchen
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