NO FAIL SUGAR COOKIES
Source of Recipe
From kitchengifts.com
Recipe Introduction
The website says, "This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking.
Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies." I found that to be the case. I used them at Easter this year. I mixed the dough up in quarters and dyed each batch a different color and cut them out with Easter cooky cutters. I put decorating sugar on them very heavily and they turned out really pretty. If you do that, add the dye to the butter/sugar mixture before you add the flour mixture. I found that the chilling time was much too long. I had to let the dough sit out for an hour before I could roll it. I would say that a half hour to 45 minutes chilling time is sufficient.
List of Ingredients
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring
1 tsp. salt
Recipe
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little
at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours.
Preheat the oven to 350 degreees.
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.
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