Heavenly Cookies Cookbook

Janette Dixon

Heavenly Sugar Cookies

Ingredients

/4 cup sugar

0 tablespoons butter (softened)

teaspoon baking powder

/2 teaspoon salt

tablespoons milk

teaspoons vanilla extract

large egg

cups all-purpose flour

Frosting of your choice

Clear nylon fishing line (optional)

Directions

In a large mixing bowl, beat sugar, butter, baking powder, and salt with an

electric mixer at low speed until blended. Increase speed to high and beat

until light and fluffy. Reduce speed to low and add milk, vanilla extract, and

egg then beat until blended. Don’t worry if mixture looks curdled.

Stir in flour until blended. Shape dough into 2 balls, flatten each slightly.

Wrap each with plastic wrap and refrigerate for1 hour or until dough is easy

to handle.

Preheat oven to 350 degrees F. On a lightly floured surface, with floured

rolling pin, roll 1 piece of dough 1/8 inch thick, keeping remaining dough

refrigerated. With floured 3- to 4-inch assorted cookie cutters, cut dough

into as many cookies as possible, reserve trimmings. Place cookies, about

inch apart, on 2 ungreased large cookie sheets. Roll trimmings and cut

out more cookies.

(Optional) With a toothpick make 1 or 2 holes in top of each cookie for

hanging on wreath or tree later.

Bake cookies 12 to 15 minutes until golden around edges, rotating cookie

sheets between upper and lower racks halfway through baking time if you

have used both upper and lower oven racks. Remove cookies to wire racks

to cool. Repeat with remaining dough.

When cookies are cool, prepare frosting and use to decorate cookies as

desired. Set cookies aside to allow frosting to dry completely, at least 1

hour. If not using right away, store in tightly covered container.

For wreath or tree decoration, tie nylon fishing line through hole in each

cookie to make a loop for hanging.