Sugar Cookies

Sugar Cookies
Need a vegetarian dessert? Sugar Cookies could be an outstanding recipe to try. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 126 calories. This recipe serves 24. This recipe covers 2% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up egg, vanilla, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

1
Whisk together flour and salt in a small bowl.
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All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
2
Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
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VanillaVanilla
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
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Hand MixerHand Mixer
Stand MixerStand Mixer
BowlBowl
3
Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
4
Put oven rack in middle position and preheat oven to 350°F.
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OvenOven
5
Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.)
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RollRoll
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Rolling PinRolling Pin
6
Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
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CookiesCookies
DoughDough
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Baking SheetBaking Sheet
7
Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
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CookiesCookies
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OvenOven
8
Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.
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CookiesCookies
DoughDough
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Baking SheetBaking Sheet
OvenOven
9
If using icing and coloring it, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring. Spoon each color icing into a sealable bag, pressing out excess air, and snip a 1/8-inch opening in 1 bottom corner of bag. Twisting bag firmly just above icing, decoratively pipe icing onto cookies.
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Food ColorFood Color
CookiesCookies
IcingIcing
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BowlBowl
10
Let icing dry completely (about 1 hour) before storing cookies.
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CookiesCookies
IcingIcing
1
· Dough can be chilled up to 3 days.· Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
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DoughDough
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Wax PaperWax Paper