During the holidays decorated cut-out cookies rule in my household. I can't count how many batches I crank out over the Christmas holiday season. I have searched and tested many different recipes over the years. For me this is the one for me. This recipe yields a cookie that tastes good, the dough is easy to handle, and it keeps it's shape during bakng!!!
Well, here it
is....adapted from Martha Stewart (of course!)....I adjusted the amount of sugar because it was much too sweet for me with frosting. If you prefer a sweeter cookie, use a full cup of sugar. Happy baking! C.A.
Cut-Out Cookie Recipe
Makes 2 dozen 3 inch cookies (NOTE: I usually double the recipe.)
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) softened unsalted butter
1 Tablespoon milk
3/4 cup sugar
1 large egg, lightly beaten
1 Tablespoon pure vanilla extract
1.) Whisk together flour, salt, and baking powder in a separate bowl.
2.) In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add egg, milk, and vanilla; incorporate in small amounts Flour, salt, Baking powder mixture; mix just until combined.
3.)Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for several hours (or put in freezer about an hour, if in a hurry.)
4.)Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
5.) On a lightly floured work surface, roll out dough to 1/4-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more.
6.) Bake until lightly golden, about 10 minutes; do not allow to very brown. Transfer to wire racks to cool.