Monday, January 10, 2011

Best Rolled Sugar Cookies

The holidays are over but it's been hard for me to let go. I took down my tree on January 2nd, the Santa cookie jar has been put away and the wreath on my door has been replaced by a non-seasonal welcome sign. It's the holiday-style eating that I can't seem to shake!

    I think I have developed some sort of addiction to eating rich, salty or fried foods and especially desserts. Today will be no exception. I have decided to make a nice sugar cookie dough so that the kids and I can make fun cutout cookies. But instead of gingerbread people and candy cane shapes, we will be making butterflies and animals. Hey, it's a start.

    I found a great sugar cookie dough online. I was able to make some cookies and put the remaining dough in the refrigerator. Now I can have fresh baked cookies whenever we want. Wait, that may not be the best thing for my waistline.
    3/4 cup butter, softened
    1 cup white sugar
    2 eggs
    1/2 teaspoon vanilla extract
    2-1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt

    You have scaled this recipe's ingredients to yield a new amount (30). The directions below still refer to the original recipe yield (60).
    1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
    2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
    3. Bake 6 to 8 minutes in preheated oven. Cool completely.

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