Roll-Out Sugar Cookies

I’ve been using this recipe for many years, and it’s a keeper. The cookies above are not gingerbread, but roll-out sugar cookies. I doubled the recipe below, and it was easy to separate the dough and keep it wrapped in waxed paper in the fridge: rolling out and baking a fresh batch takes about twenty minutes, which made after-school snacks really easy last week.

Roll-Out Sugar Cookies

Cream together 2/3 cup softened butter and 3/4 cup white sugar. When light and fluffy, beat in 1 egg, 4 tsp milk (or cream), and 1 tsp vanilla. In a separate bowl, sift together 2 cups flour, 1 and 1/2 tsp baking powder, and 1/2 tsp salt. Optionally, add 1 tsp cinnamon. Combine wet and dry, mixing until the dough comes together. Divide dough in half, wrap in waxed paper, and chill in the fridge for at least half and hour. When ready to bake, roll out dough on a floured surface, cut out cookies, and bake on a greased cookie sheet at 375 for 8 minutes. Cool on rack. Decorate as desired. We like smarties.

Also from last week: Albus’s first ever piano recital, and the photographs: before and after.

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Okay, This Feels Like Christmas

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