These quick and easy cookies are timeless and, depending on your cookie cutters, suitable for any occasion.
- Portion size 36 servings
- Credits : Holiday Best 2003
MethodLine 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 3 additions.
Divide dough in half; shape each into disc. Wrap and refrigerate for at least 1 hour or for up to 24 hours.
Between waxed paper, roll out dough, 1 disc at a time, to œ-inch (5 mm) thickness; cut out desired shapes. With spatula, place cookies, 1 inch (2.5 cm) apart, on prepared pans. (Make-ahead: Freeze until firm. Layer between waxed paper in airtight container and freeze for up to 2 weeks.)
Bake in centre of 375°F (190°C) oven until bottoms and edges are light golden, about 10 minutes. Let cool for 1 minute on pans on racks. Transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.) Makes about thirty-six 3-inch (8 cm) cookies.
Nutritional facts per cookie: about
- Sodium 47 mg
- Protein 1 g
- Calories 91.0
- Total fat 4 g
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0