Buttery Sugar Cookies
Contributed by: News Canada
- 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)
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.
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