Wednesday, December 28, 2011
World's Best Sugar Cookies
You know how we tend to associate certain tastes and smells with special times in our lives? Well readers, this is what Christmas tastes like to me. As a child, I looked forward to helping Mom roll out these sugar cookies each winter. I always had my own assortment of cookie cutters and decorating sugar to choose from, and I relished each crumb of my creations. When rolled-out, these cookies are thin and slightly crisp- perfect for decorating with royal icing. These days, I usually make them with a cookie press, which yields a thicker, softer cookie.
1 cup butter, softened
1 cup sugar
1 tsp vanilla
3 cups all-purpose flour
1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat until well-blended. Stir in flour.
2. Cover and refrigerate at least one hour.
3. Preheat oven to 350.
4. For cut-out cookies, Roll out dough on lightly floured board or pastry cloth to 1/8-inch thickness. Cut with cookie cutters. (To use with a cookie press, stuff dough into press and form cookies according to package directions.)
5. Bake on ungreased cookie sheet 10-12 min or until light golden brown. Cool and decorate as desired.
Yields about 6 dozen