This is a classic recipe for holiday sugar cookies.
Source: Martha Stewart Living, December/January 1992/1993
- 2 cups sifted all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 8 tablespoons (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract, or 1 teaspoon fresh lemon juice and zest of 1 lemon
- Royal Icing
In a large bowl, sift together flour, salt, and baking powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until fluffy. Beat in egg.
Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill about 30 minutes.
Heat oven to 325 degres. On a well-floured board, roll out dough to 1/8 inch. Cut into desired shapes. Place on ungreased baking sheet and chill until firm, about 15 minutes. Bake for 8 to 10 minutes, or until edges start to brown lightly. Cool on wire racks and decorate with Royal Icing.