Monday, October 20, 2014

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Recipe: Holiday Sugar Cookies

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Today’s recipe is for holiday-friendly sugar cookies topped with ready-to-go vanilla frosting and rainbow sprinkles.

2 sticks unsalted butter
1 cup white sugar
1 large egg
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp salt
Rainbow sprinkles

Use a mixer to cream the 2 sticks of room-temperature butter the cup of sugar. Add the egg and vanilla extract and then turn the machine off.

Next, use a mixing bowl to combine the flour, baking powder and salt, then turn the machine to the lowest setting and slowly and carefully add the flour.

Shape the dough into a log about 8-inches long and cut it crosswise into 3 sections. Flatten each one into a 1-inch thick disk, wrap each disk in plastic wrap and place them into the fridge for about 1 hour.

After the hour, pull the dough back out of the fridge and let it sit out at room temperature for 5-10 minutes. Preheat the oven to 375 degrees.

Roll the disks of dough out, one at a time, between two sheets of wax paper until they are about 1/4-inch thick. Then use a cookie cutter to cut the dough into any sort of shapes and place the cookies onto parchment paper-lined baking trays.

Place the trays into the preheated oven. The cookies will take just about 9-10 minutes to bake, and switch the trays from top to bottom halfway through.

Finally, have the baked cookies cool down on a cooling rack and then decorate them.

Keep in mind that if a ready-to-go frosting is used instead of homemade icing, it will never really set up. After frosting, sprinkle rainbow sprinkles on top.

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