Holiday Sugar Cookies
|4 cups all-purpose flour|
|1/2 tsp salt|
|1 tsp baking powder|
|1 cups unsalted butter|
|2 cups sugar|
|2 large eggs|
|2 tsp vanilla|
Makes: About 16 large cookies
In a large bowl, sift flour, salt, and baking powder. Set aside.
In a bowl use an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy.
Beat in eggs and vanilla
Add flour mixture, and mix on low speed until thoroughly combined.
Divide dough in 2 and wrap in plastic wrap. Chill until firm, at least 1 hour.
Preheat oven to 325 F.
Have ready several baking sheets lined with parchment paper. Remove dough from refrigerator; let stand at room temperature to temper slightly.
Note: This prevents dough from cracking.
Place parchment on a clean surface; dust generously with flour. Be careful, as too much added flour can toughen the cookie.
Roll dough to a scant 1/4-inch thickness, stopping often to release the dough by running an offset spatula under it.
Dust with flour as necessary to prevent dough from sticking. Transfer parchment and dough to freezer until very firm about 15 minutes.
Remove dough from freezer; working quickly, cut into desired shapes. If your dough begins to soften, return to freezer for a few minutes. Using a wide spatula, transfer to baking sheets; freeze or refrigerate until firm, about 15 minutes.
Bake 15-18 minutes, or until edges just begin to brown, rotating halfway through. Cool on wire racks; decorate.
Note: Chill scraps, and re-roll dough only once or your cookies could toughen.
Recipe provided by Executive Chef John Robertson and Baker Bettina Gabrisch