This past week, delegates from our Sister City in France visited our town to see the area, shop, sample regional fare and attend our annual Arts & Wine Festival. It’s been a great week so far and tomorrow, a friend and I are taking the delegates to the big city to shop (again!) and have a big ‘ol Texas steak. To be sweet, I decided to make a batch of sugar cookies to take on our drive down. But, I wanted to make them a little more special, instead of the always-round cookie…
Source: the Joy of Baking
3-1/2 c all purpose flour
1/4 tsp salt
1 tsp baking powder
1 c unsalted butter, room temperature
1-1/2 c granulated white sugar
2 large eggs
2 tsp pure vanilla extract
In a separate bowl whisk together the flour, salt, and baking powder. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4″ (Keep turning the dough as you roll, making sure the dough does not stick to the counter). Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Bake cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.