Crispy Sugar Cookies
|Sifted flour||3 3⁄4 Cup (60 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
Preheat oven to 375° F.
Sift flour with baking powder and salt and set aside.
Cream butter, sugar, and vanilla until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Slowly mix in dry ingredients until just blended (lowest speed if you use mixer).
If your kitchen is very hot, wrap dough in wax paper and chill about 1 hour so it, will roll more easily.
Roll 1/4 of dough at a time on a lightly floured board to 1/16"-1/8" thickness and cut with plain or fluted cutters (a 2" or 3" size is good).
Transfer to lightly greased baking sheets with a pancake turner, spacing cookies 2" apart.
If you like, brush with milk and sprinkle lightly with sugar.
Bake in top 1/3 of oven 8-9 minutes until pale tan.
Transfer to wire racks to cool.
Reroll and cut trimmings.