As long as I had been baking cookies, I had never found “the” perfect recipe for rolled cookies that were both delicious and easy to make until I discovered Valerie Peterson and Janice Fryer’s amazing cookbook Cookie Craft. As simple and yummy as the finished product is, their instructions for making cookies that hold their shape during baking result in the perfect canvas needed for a beautifully decorated cookie.
3 cups all purpose flour
1/2 tsp. salt
1 cup (2 sticks) butter
1 cup sugar
1 large egg
2 tsp vanilla extract
Whisk together flour and salt; set aside. Cream butter and sugar. Add egg and vanilla and mix well. Add in flour and salt.
Divide dough and roll out on cookie sheet between 2 sheets of waxed paper. (about ¼ inch thick) Place cookie sheet in refrigerator for 2-3 hours or overnight. Cut out shapes and place on another cookie sheet lined with a piece of parchment paper. Bake at 350 degrees for 13-14 minutes, depending on size of cookie cutters and your oven. Be sure to take out before they are browned. Cool on cookie sheet for a few minutes and finish cooling on rack. Decorate as desired. Can be frozen and decorated later. You will not be disappointed in the results! Our grandchildren loved spending an afternoon with icing “paint” and sprinkles last Christmas and I used the large cookie cutters because it was easier for their small hands to hold. This recipe makes about 4-5 dozen smaller cookies or 2 dozen large ones.
Be sure to check out Cookie Craft and their newest book Cookie Craft Christmas. Both are chalk full of great tips for creating beautiful cookies and the pictures alone will make you want to bake today!