Sugar cookies were a twice-a-year tradition in my family. My mother made them for Christmas. We had a variety of cookie cutter shapes - bells, stars, trees, hearts, and oddly camels. Were there wreaths? I don't remember. We iced them with buttercream in green, yellow, and pink, and sprinkled them with tiny confetti. Then, Valentine's Day meant more sugar cookies, all heart-shaped, and iced with pink buttercream. Even when I was away at college she sent them, carefully nestled in tissue or waxed paper, for me to enjoy a taste of home.
This year, I covered my star-shaped cookies with royal icing and painted on them with food coloring mixed with vodka for a different look. But underneath are the same crisp buttery sweet cookies my mother always makes.
Sugar Cookies
3/4 cup butter (my mother's recipe calls for 1/4 cup butter plus 1/2 cup shortening, but I use all butter)
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups flour
1 1/2 teaspoons baking powder
dash of salt
Cream together the butter and sugar until smooth and fluffy. Add the vanilla, then the eggs, one at a time, beating well. Combine the dry ingredients and add them to the mixture, mixing until just combined.
Divide the dough in half and place each on a piece of waxed paper, flatten, and chill for 30 minutes. The dough can stay in the fridge for several days, but bring it almost to room temperature before rolling.
Generously flour a counter top and roll out the dough to 1/8 inch thick. It is a little hard to handle at first, and don't be afraid to dust with flour as needed. Dust the rolling pin, as well. Cut into desired shapes.
Place on baking sheets and bake for 8-10 minutes at 375 degrees. The cookies should be a pale golden brown. The colour changes quickly, so keep an eye on them.
