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| K-boy decorating the cookies to Xmas theme |
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| The X-mas theme cookies |
Vanilla Sugar Cookies (as seen in foodnetwork.com)
Yield approx 12 3-inch cookies
What You'll Need:
- 2 1/3 cups plus 2 tbsp (11 oz) All purpose flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 3/4 cup Unsalted butter
- 1/2 cup plus 2 tbsp (4 oz) Granulated sugar
- 1 Large egg
- 1 tsp Pure vanilla extract
How?
1. In a medium bowl, sift together the flour, salt, and baking powder. Set aside
2. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
3. Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
4. Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
5. Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4 inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour. (I put in the freezer for 15 mins instead)
6. Preheat oven to 350 F
7. Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an ungreased nonstick cookie sheet, at least 1 inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are stiff.
8. Bake until the cookies are light golden brown, about 10 minutes.
9. Let cookies cool completely on the sheets before decorating. (They will still be soft when they come out of the oven and may break or become misshapen if they are moved off the sheet before cool.)
Variations:
Citrus cookies : add 1 tsp of finely grated lemon or orange zest to the butter and sugar mixture in step 1
Almond cookies : replace the vanilla with 1 tsp of pure almond extract
Hot tip:
This dough can be made up to 2 weeks ahead of time. Roll out the dough between 2 pieces of parchment paper, wrap in plastic and freeze. Defrost until the dough is pliable enough to cut, about 10-15 mins. Continue from step 6.
5. Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4 inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour. (I put in the freezer for 15 mins instead)
6. Preheat oven to 350 F
7. Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an ungreased nonstick cookie sheet, at least 1 inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are stiff.
8. Bake until the cookies are light golden brown, about 10 minutes.
9. Let cookies cool completely on the sheets before decorating. (They will still be soft when they come out of the oven and may break or become misshapen if they are moved off the sheet before cool.)
Variations:
Citrus cookies : add 1 tsp of finely grated lemon or orange zest to the butter and sugar mixture in step 1
Almond cookies : replace the vanilla with 1 tsp of pure almond extract
Hot tip:
This dough can be made up to 2 weeks ahead of time. Roll out the dough between 2 pieces of parchment paper, wrap in plastic and freeze. Defrost until the dough is pliable enough to cut, about 10-15 mins. Continue from step 6.
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