Updated Thursday, December 22nd, 2005
Total Time: 90
Yield: 36 cookies
Place butter in the bowl of an electric mixer and beat with a flat paddle on medium-high speed until creamy, about 2 minutes. Add sugar gradually and continue beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in vanilla extract. Add eggs, one at a time, beating well after each addition, again scraping down the bowl once or twice.
Turn the machine off, add about one-third of the flour mixture, then beat at low speed. Gradually add the remaining flour, mixing just until blended, scraping down the bowl once or twice. Form into two very flat discs, wrap in plastic wrap, and refrigerate at least 2 hours, or until firm enough to roll. The dough may be refrigerated overnight. (You may freeze dough up to 1 month; defrost in refrigerator over-night before proceeding).
Preheat oven to 350°. Line two cookie sheets with parchment paper.
Remove one disc from the refrigerator and roll out to 1/4-inch thickness on a floured surface; you may need to flour your rolling pin, too. Cut out cookies with shapes of your choice. Transfer cookies to the prepared cookie sheets, about 2 inches apart.
Bake about 10 minutes, or until the edges have just begun to turn light golden brown. Slide parchment paper onto racks to cool cookies completely. Once cookies are cool, they may be decorated as you choose. (Cookies may be stored at room temperature in an airtight container up to 1 month).
We used “paint” made from powdered colors. These can be found at specialty cake decorating stores and come in matte, pearlized and sparkly variations in every color. Simply take about a teaspoon of your chosen color and add enough vodka to make a paint consistency to paint your designs on baked and cooled cookies.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111