Yield: 48 Servings
|¾ cup||Butter; softened|
|½ teaspoon||Vanilla extract|
|2½ cup||Flour; sifted|
|1 teaspoon||Baking powder|
|Sugar; for dusting (opt)|
|-- Betty Crocker's Picture Cook Book|
Thoroughly mix together the butter, sugar, eggs, and flavoring of choice. Sift together the flour, baking powder, and salt. Stir into the butter mixture. Chill for at least 1 hour. Roll out to ⅛-inch thickness. cut into desired shapes with cookie cutter dipped in flour. Re-roll the scraps and continue cutting until all of the dough is used. Place on an ungreased baking sheet. Sprinkle with sugar, if desired. Bake in a moderate/hot (400F) oven until delicately golden, about 6 to 8 minutes. Makes about 4 dozen 3-inch cookies.
Lemon Sugar Cookies: Follow the basic recipe above, except use 2 teaspoons grated lemon rind and 1 teaspoon lemon juice in place of the flavoring. Filled Sugar Cookies: Follow the basic recipe above except put together in pairs before baking with 1 tablespoon filling of your choice or a solid chocolate mint wafer between. Press the edges of the cookies together with the tines of a fork.
Nut Sugar Cookies: Follow the basic recipe above except mix 1 cup of finely chopped nuts into the dough.