MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sugar Cookies
Categories: Cookies, Snacks
Yield: 24 servings

2 1/2 c (320 g) A-P flour
1/2 ts Baking powder
1/2 ts Kosher salt
1 c (225 g) unsalted butter;
- softened
1/4 c (150 g) granulated sugar
1 lg Egg; room temp
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 @ 350ºF/175ºC.

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.

By: Susan Spungen

Yield: 2 dozen cookies

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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