Classic holiday cookies like these are sure to become a family tradition. They can be dressed up with colored sugar crystals before baking or decorated with ornamental candies after baking.
Makes about 6 dozen cookies
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks), softened (do not use margarine)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1. On sheet of waxed paper, stir together flour, baking powder, and salt. In large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy, about 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed. Beat in flour mixture, scraping bowl occasionally with rubber spatula, just until mixed. Shape dough into 4 balls; flatten each slightly. Wrap each in waxed paper and refrigerate overnight, until firm enough to roll.
2. Preheat oven to 350 degrees F. Keeping remaining dough refrigerated, on lightly floured surface, with floured rolling pin, roll 1 piece of dough a scant 1/4 inch thick. With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, about 1 inch apart, on ungreased large cookie sheet.
3. Bake 12 to 15 minutes, until golden around edges. With wide spatula, transfer cookies to wire racks to cool.
4. Repeat with remaining cookie dough and trimmings.
(based on individual servings)
Total Fat: 3 g
Cholesterol: 13 mg
Sodium: 45 mg
Carbohydrates: 8 g
Fiber: 0 g
Protein: 1 g
Originally published in Good Housekeeping
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