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Buttery Sugar Cookies Recipe

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This recipe for Buttery Sugar Cookies is from Mary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
If you won't be decorating the cookies after they are baked, lightly sprinkle them with sparkling sugar before baking.

1 + 1/2 cups unsalted butter, softened
1 cup sugar
1 egg
1 egg yolk
2 taps. Grated lemon peel
2 + 1/2 cups all-purpose flour
1 tsp. Baking powder
1/2 tsp. salt
Directions:
Directions:
In a large bowl, beat butter at medium speed until smooth and creamy. Slowly add the sugar; beat until well blended. Add egg, egg yolk and lemon peel; beat until thoroughly mixed.

In a medium bowl, stir together flour, baking powder and salt. Slowly add flour to butter mixture, beating at low speed just until combined.

Divide the dough into thirds. Shape each third into a flat round; wrap in plastic wrap. Refrigerate at least 2 hours or overnight. (Dough can be made up to 1 day ahead of time).

Heat oven to 375º F. Sprinkle surface with flour. Roll out 1 dough round to 1/8-inch thick. Using 2 + 1/2- inch cookie cutters, cut into desired shapes. Place at least 1 inch apart on increased baking sheets. Bake 8-10 minutes or until light brown around edges. Cool on a wire rack. Repeat with the remaining dough and dough scraps. Store in an airtight container or freezer up to one month.
Personal Notes:
Personal Notes:
Makes about 7 + 1/2 dozen (2 1/2 inch) cookies.

 

 

 

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