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Simple Sugar Cookies

Simple Sugar Cookies
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Makes 40 cookies| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Line 2 baking sheets with parchment. Using an electric mixer, beat the butter and granulated sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla and salt.
  2. Reduce mixer speed to low and gradually add the flour, mixing until just combined (do not overmix). Shape into a 1-inch-thick disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to 3 days.
  3. Heat oven to 350° F. On a floured surface, roll the dough ¼ inch thick. Using lightly floured 2- to 3-inch cookie cutters, cut the dough into shapes, flouring the cutters and rerolling the scraps as necessary. Place 1 inch apart on the prepared baking sheets. Sprinkle with decorating sugar, if using.
  4. Bake, rotating the baking sheets halfway through, until the edges just begin to brown, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
By December, 2011

Nutritional Information

  • Per ServingServing Size: 1 cookie
  • Calories 53
  • Fat 2g
  • Sat Fat 1g
  • Cholesterol 11mg
  • Sodium 26mg
  • Protein 1g
  • Carbohydrate 7g
  • Sugar 3g
  • Fiber 0g
  • Iron 0mg
  • Calcium 2mg
What does this mean? See Nutrition 101 .

Quick Tip

Roll of parchment paper
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about 5 days.

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