Sugar Cookies By The Canadian Living Test Kitchen

Baking cookies is the perfect way to get the family together in the kitchen. With this easy dough, it takes no time to cut the cookies into festive shapes and decorate as desired. To ice them mix 2 cups (500 mL) icing sugar with 3 tbsp (50 mL) milk or water, adding a little more water if necessary to make spreadable, and tint as desired.

Servings: 36

Ingredients:

Nutritional Info
Per cookie: about	-
cal	89
pro	1 g
total fat	4 g
sat. fat	2 g
carb	12 g
fibre	trace
chol	17 mg
sodium	45 mg
% RDI:	-
iron	3%
vit A	4%
folate	5%

Preparation:

Line rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter until light and fluffy; beat in sugar in 3 additions. Beat in egg and vanilla. In separate bowl, stir together flour, baking powder and sa< stir into butter mixture in 3 additions.

Divide dough in half; flatten slightly. Wrap each in plastic wrap; refrigerate for at least 1 hour or for up to 24 hours.

On lightly floured surface, roll out each half to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) cookie cutter, cut out shapes. Place, 1 inch (2.5 cm) apart, on prepared sheets. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until light golden on bottoms and edges, about 10 minutes.

Let cool on pans on racks for 1 minute. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)