Heirloom Sugar Cookies
|All purpose flour||5 Cup (80 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1 Cup (16 tbs)|
|Sugar||2 1⁄4 Cup (36 tbs)|
|Lemon extract||1 Teaspoon|
1. Sift flour, baking powder and salt onto wax paper.
2. Beat butter or margarine and sugar until fluffy in large bowl with an electric mixer at high speed. Beat in eggs, one at a time, then vanilla and lemon extract until well blended.
3. Stir in flour mixture to make a stiff dough. Wrap in wax paper and chill 3 hours, or overnight.
4. Roll dough, a quarter at a time, on a lightly floured pastry cloth or board to a 1/4 inch thickness. Cut out with 3-inch: cookie cutters. Place on cookie sheets. Sprinkle with granulated sugar or colored decorating sugar or chopped nuts, if you wish. 5. Bake in moderate oven (375°) 10 minutes, or until lightly browned; remove with spatula to wire racks to cool completely. Store in metal tin with tight-fitting cover.