Here's a great, easy recipe for cutout sugar cookies. I'll admit that I actually intended on making a recipe that used both eggs and cream cheese, but when I opened up my parents' fridge to find we had neither of those, I opted for this recipe instead. These cookies were crisp and buttery, and much more of a crunchy shortbread than a soft and chewy sugar cookie. They were particularly delicious with the frosting and red hot and sprinkles adornments most artfully applied by my sister and grandmother!
2 sticks butter, softened
1 tsp vanilla
1 cup powdered sugar
1 Tb milk
2 1/2 cups all-purpose flour
Directions:
1. Place butter in the bowl of an electric mixer and with paddle attachment beat until creamy.
2. Add all remaining ingredients and mix until smooth dough just begins to form.
3. Divide dough in half. Place on plastic wrap and cover and refrigerate at least one hour or until firm.
4. Roll out dough to 1/4"-1/2" thickness (I like mine thicker). Using cookie cutters dipped in flour or powdered sugar cut desired shapes. Place on lightly greased cookie sheet. These don't spread or rise much, so you can put them quite close together.
5. Bake at 325 degrees for 10-12 minutes until very lightly browned.
6. Remove from oven and let rest on cookie sheet for one minute before placing on cooling racks. Decorate as desired.
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