Iced Sugar Cookies: Submitted by: Robert Losee | Date Added: 11 Dec 2011 Ingredients:

460g/16.25 oz/3 cups all-purpose flour
1 teaspoons baking powder
teaspoon salt

285g/10 oz/1 cups unsalted butter, softened
200g/7 oz/1 cup sugar

1 large egg
1 Tablespoon milk
2 teaspoons vanilla
teaspoon finely grated lemon zest (optional)

Cooking Instructions:

Makes about 3 dozen 2-inch cookies.

These sugar cookies take well to decorative icing. We often ice these cookies for Christmas with the Royal Icing recipe.

1) Preheat oven to 375F. Grease cookies sheets.

2) Thoroughly whisk the flour, baking powder, and salt together in a separate bowl.

3) Beat together the butter and sugar until well blended and fluffy.

4) Add the egg, milk, vanilla, and zest; and continue beating until well blended and smooth.

5) Beat the flour mixture into the butter mixture until smooth. Divide the dough in half. Place each half between large sheets of wax paper. Roll out a scant inch thick, checking the underside of the dough and smoothing any creases. Keeping the wax paper in place , layer the rolled dough on a tray and refrigerate about 30 minutes, or until cold and slightly firm.

6) Working with 1 portion at a time (leave the others in the refrigerator), gently peel away and replace 1 sheet of wax paper (making it easier to lift the cookies off later). Peel away and discard the second sheet. using 2- or 3-inch cutters, cut out cookies. With a spatula, carefully transfer them from the wax paper to the baking sheets, about 1 inches apart. Roll dough scraps and continue cutting out cookies until all the dough is used; if the dough is too warm to handle, refrigerate it again briefly.

7) If not icing the cookies then decorate them with colored sugar or nonpareils at this time.

8) Bake for 6 to 9 minutes, or until just lightly colored on top and slightly darker at edges. Rotate sheets halfway through baking for even browning. Transfer sheets to wire racks and let stand until cookies firm up slightly. Then, transfer the cookies to wire racks to cool.

Based on Joy of Cooking Christmas Cookies, 1996.

Recipe provided by: Recipes from Meg and Bob with Family and Friends © 2020