Sugar Cookie Dough
Food & Wine December 1992 TNT
Ingredients
- 3 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 sticks unsalted butter room
- temperature
- 1 2/3 cups white sugar
- 2 eggs room temperature
- 2 teaspoons vanilla
- Additional flour for rolling out
Instructions
- In a medium bowl, whisk together the flour, baking powder and salt.
- In an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat until thoroughly incorporated. Beat in the vanilla. On low speed, beat in half of the dry ingredients. Use a rubber spatula, stir in the remaining dry ingredients.
- Cut the dough into thirds and pat into discs. Wrap well and refrigerate until firm, for at least 2 hours or overnight.
- Preheat oven to 350°F. On a lightly floured surface, roll the dough out about 3/16 inch thick. Cut with cookie cutter. Transfer the cookies to ungreased cookie sheets and bake on the upper and lower racks.
Notes
Made these into tartlet cups too
Tried this recipe?Let us know how it was!
