’Tis the season for sure to bake cookies, especially holiday cutouts that you decorate. Here’s two good ones, for Sharon and others who requested sugar cookies to decorate.
Rita’s no fail shortbread cutouts
I can tell you this dough, due to its high butter content, really stays tender no matter how much you re-roll.
Let the kids free form shapes, or use a cookie cutter. Dough freezes well, and so does the baked cookie, sans icing. A nice gift from the kitchen and my most requested shortbread recipe. The photo you see here is the cookies with a very simple glaze. But check out how nice they hold a shape! Feel free to change up flavorings, like using lemon for the vanilla. If you use almond extract, go light on that – about 3/4 teaspoon is plenty.
2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, room temperature
1/2 cup confectioner’s sugar
2 teaspoons vanilla (or your favorite extract)
Preheat oven to 350. Whisk together flour, salt and baking powder. Set aside. Cream butter and gradually add sugar. Add vanilla. Blend flour mixture in. Dough will be soft. Roll out on lightly floured surface or between two pieces of plastic wrap to 1/4” thick or bit thicker if you like. If dough is too soft to cut out shapes with, put in frig for about 30 minutes. Cut out and place on sprayed cookie sheet. Bake 15-20 minutes just until edges are golden.
Thin Glaze Icing:
1 cup confectioner’s sugar
1 teaspoon vanilla
2-3 tablespoons water
Drizzle icing over cooled cookies, or make a thicker icing with less water, add food coloring if using, and spread on cookies. Makes about 2 dozen.
Tips from Rita’s Kitchen:
To test to see if your baking powder is still active enough to leaven, put a teaspoonful in a cup of warm water. It should fizz right away.