It’s been a very busy here baking and decorating cookies. We have had 2 Easter parties this past week and we just got home from an Easter egg hunt/brunch this afternoon.
This is a wonderful method for making sugar cookies. Instead of flouring your work surface, you roll out the dough right after mixing between 2 sheets of parchment paper, then you chill it. When you cut out your cookies they are ready to go right into the oven and since you don’t use any extra flour you can reroll the scraps as many times as you like without it toughening the cookie dough.
3 C all-purpose flour
3/4 tsp salt
1 C unsalted butter, softened
1 C granulated sugar
1 egg, large
1/2 tsp maple extract
seeds from 1 large vanilla bean (or 2 tsp pure vanilla extract)
Cream the butter and sugar together until very light and fluffy (about 3-5 minutes). Add the egg, extract and vanilla bean and mix well. Gradually add the flour until everything is thoroughly combined.
Divide the dough in half and pat into a disk shape. Roll the dough out between 2 sheets of parchment paper until it is 1/4 inch. Place the entire sheet onto a baking sheet and place in the refrigerator until chilled, about 30 minutes. Cut into desired shapes. Bake the cookies for about 10 minutes at 350 or until they turn ever so slighty golden.Reroll the scraps between the parchment sheets.
Recipe adapted from Cookie Craft