A quick side note--I do not like baking cutout sugar cookies. I do not have the patience for cutting out cookies and they never keep their shape for me so feel free to let me know how all of you out there do it so well, I could use the information. The plus side of this recipe though is the powdered sugar glaze that made the weird looking shapes I created look very pretty--I was even able to take a few pictures of some that looked quite nice for my cookbook.
3/4 cup butter softened (I used a new product I found called Bestlife buttery baking sticks, they are non-hydrogenated, 0 trans fat, 50% less saturated fat than butter-created by Bob Greene)
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cup all purpose flour
Powdered sugar Frosting (optional)
Colored and or coarse sugar (sprinkles--optional)
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Divide dough in half, cover with plastic wrap and chill for at least 4 hours or until dough is easy to handle.
Preheat oven to 350 degrees. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using 2 1/2 inch cookie or biscuit cutters, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet (I lined mine with parchment).
Bake in preheated oven for 7-9 minutes or until edges are firm and bottoms are lightly browned. (I baked mine for 10 minutes in convection oven and they were very soft and yummy). Transfer cookies to a wire rack; cool.
If desired decorate cookies with Powdered Sugar Glaze and sprinkle with colored or coarse sugar. Makes about 36 cookies-mine made 38.
POWDERED SUGAR GLAZE
In a medium bowl combine 3 cups powdered sugar, 1 Tablespoon milk, and 1 teaspoon vanilla. Stir in additional milk (3-4 more Tablespoons depending on consistency desired) to make spreadable consistency. If desired tint with food coloring. (This recipe made exactly enough frosting for the 38 cookies--no more)
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