Directions: |
Directions:In a large bowl, stir together the flour and salt. In another bowl, combine the butter and sugar until soft. Stir in the eggs and vanilla. One third at a time, add in the flour and salt mixture until thoroughly combined. Divide the dough into 3 or 4 equal portions and flatten each portion into a disk. Wrap each disk securely in Seran wrap and place in the refrigerator for 1 to 2 hours or until the dough is firm enough to work with. If it becomes too firm, allow to soften at room temperature for about 5 minutes. Preheat the oven to 350º. Roll out one disk of dough between two pieces of waxed paper until it is approximately 1/4 inch thick. Transfer the dough, on a sheet of waxed paper, to a baking pan. Cut out cookies in the shapes desired and place the pan into the freezer for 3 to 5 minutes so that the scraps can be easily removed and the cookies transferred, Using a metal spatula, carefully lift off the cookies and move to a fresh baking sheet. Leave about 2 inches between each cookie. If you are not going to frost, you can decorate them at this point with confections that won't melt. Bake for 10 to 12 minutes or until cookies show signs of browning at the edges. Place on a wire rack to cool for 5 minutes, then using a metal spatula, remove the cookies to the rack to cool completely. Repeat with the remaining disks. Take all dough scraps to form a new disk until all dough is used. Baked cookies can be frozen in an air tight container for up to one month or at room temperature for 3 days before frosting.
To make this dough Chocolate: Stir 2 ounces of melted and cooled unsweetened chocolate into the dough.
For a Pound Cake flavor: Add in 1 teaspoon Almond extract into the dough |
This recipe for Cathy's Sugar Cookie Mix is from