I like to make these in different flavors -- peppermint or almond have been great. But you could make them as is and they're still delicious. I recommend frosting the plain ones though, because they're quite simple. You have to chill this dough for a while, so this isn't a cookie you can decide to make on a whim.
Ingredients
1 1/2 c (three sticks) room temperature butter
2 c white sugar
5 c all purpose flour
1 tsp salt
2 tsp baking powder
1 tsp vanilla extract
4 eggs
powdered sugar
Non-standard supplies
Stand mixer
Rolling pin
Instructions
- Cream butter and white sugar
- Add eggs one at a time and vanilla
- If you are going to add other flavors (see Variations), do so now
- While creaming, mix flour, salt and baking powder in a mixing bowl
- Add dry mix to wet mixture no more than 1/4 at a time
- Blend throughly scraping down the bowl to ensure an even texture
- Cover and chill dough for 1-2 hours (up to overnight)
When ready to bake...
- Preheat oven to 400
- "Flour" the board and pin with powdered sugar instead of flour. This will prevent the raw flour taste.
- Roll out dough to 3/8" - 1/2" thickness. If they're too thin they will not have the soft texture you are trying for.
- Cut into desired shapes
- If you are not frosting the cookies later, use colored sugar or nonpareils to decorate the cookie now
- Bake for 6 to 7 minutes. They should be lightly golden on the edge and a little wet looking in the center.
- Cool completely before frosting or storing.
Variations
- Add 3 tbsp extract for added flavoring -- peppermint, lemon, almond or orange
- Add the seeds from 3 fresh vanilla beans if you want a stronger vanilla flavor (and the specks!)