Sugar Cookies (Martha Stewart)
We like to decorate these with colored sugar crystals before baking. This makes decorating simple and unlike the frosting, doesn’t take away from the taste of the yummy cookie!
Makes 2 dozen.
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 1 large egg, lightly beaten
• 2 tablespoons brandy, or milk
• 1/2 teaspoon pure vanilla extract
1. Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.
2. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
4. On a lightly floured work surface (or roll out between 2 large pieces of parchment for no sticking!), roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between sprinkle the sugar on each cookie. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.