Buttery Sugar Cookies
Contributed by: News Canada
Ingredients:
- 1 cup Gay Lea unsalted butter, softened (250 mL)
- 1/2 cup granulated sugar (125 mL)
- 1/4 cup icing sugar (50 mL)
- 1 egg
- 1 tsp vanilla (5 mL)
- 2-1/2 cups all-purpose flour (625 mL)
- 3/4 tsp baking powder (4 mL)
- 1/4 tsp salt (1 mL)
Directions:
With electric mixer, beat butter until light and fluffy. Gradually beat in granulated and icing sugars and then beat in egg and vanilla.
Combine flour, baking powder and salt; with wooden spoon, gradually stir into butter mixture. Transfer dough to work surface; knead lightly until comes into a ball.
Divide dough in half; shape each into disc. Wrap in plastic wrap; refrigerate for at least 1 hour or for up to 2 days. One disc at a time, roll out dough on lightly floured surface to 1/4-inch (5 mm) thickness.
Using cookie cutters, cut out shapes. Place shapes on parchment paper lined baking sheets.
Bake in centre of preheated 375 F (190 C) oven for 10 to 12 minutes or until light golden on bottom and edges. Let cool for 3 minutes on baking sheets; transfer to wire racks to cool.
Icing:
Whisk together 3 cups (750 mL) icing sugar with 1/4 cup (50 mL)water for regular piped icing, adding up to 2 tablespoons (25 mL) more water to create paint for background colours. Tint as desired.
Serving Size: Makes 36 Cookies
