- Yield: Makes about 2 dozen
Source: Martha Stewart Living
Divide dough in half. Roll out each half between two pieces of parchment paper to about 1/8 inch thick. Transfer each half to a baking sheet; cover tightly with plastic wrap. Refrigerate until firm, about 2
hours or overnight.
Preheat oven to 350 degrees, with racks on
upper and lower thirds. Remove one
sheet of dough from refrigerator, and let
stand 1 minute. Using a 3-inch snowflakeshaped
cookie cutter, cut out shapes.
Place shapes 2 inches apart on parchment-
lined baking sheets. Gather together
scraps, and reroll as above; chill
until firm, 10 to 15 minutes, then cut out
more shapes. Repeat process with second
sheet of dough.
Decorate cookies with sanding sugar
or sprinkles, as desired.
Bake cookies in upper and lower thirds
of oven, switching positions of sheets
halfway through, until golden around
the edges and slightly firm to the touch,
about 15 minutes. Let cool on baking
sheets 1 minute; transfer to wire racks to
cool completely. Store in airtight containers
at room temperature, up to 5 days.