Sugar Cut-Out Cookies
- 31/2 C. all-purpose flour
- 1/2 tsp. salt
- 1 C. unsalted butter, softened
- 2/3 C. sugar
- 1 large egg
- 1 Tbs. light corn syrup
- 1 Tbs. vanilla extract
In a medium bowl, mix the flour and salt. In a large bowl, stir together the butter and sugar until creamy. Stir in the egg and then the corn syrup and vanilla extract. 1/3 at a time, add the flour mixture until thoroughly mixed. Pat the dough into two disks, wrap them in plastic, and refrigerate for 1-2 hours, or until firm enough to roll. If the dough is too firm, soften at room temperature for about 5 minutes.
Preheat the oven to 375 degrees. Roll the dough to a 1/4-inch thick between two pieces of waxed paper or plastic wrap. Remove the top sheet of waxed paper and cut out the cookies with cookie cutters. Using a spatula, transfer the shapes to an ungreased baking sheet, leaving about 1 inch between the cookies. Sprinkle the shapes with colored sugar or sprinkles, if desired. (If the dough is too soft, place the sheet with the waxed paper and cut-out shapes in the freezer for 5-10 minutes to make it easier to remove the shapes.)
Bake for 8-10 minutes, or until the cookies start to brown lightly around the edges. Set the baking sheet on a wire rack and cool for about 5 minutes. Transfer the cookies to racks and cool completely. The cookies can be stored in an airtight container in the freezer for up to 1 month and for up to 3 days at room temperature before you frost them.
Yield: 12-50 cookies, depending on their size
Chocolate Sugar Cookies: After the last third of flour has been added to the dough, mix in 1 oz. melted, slightly cooled unsweetened chocolate.
Lemon Sugar Cookies: For a lemon-flavored cookie, add 1 tsp. grated lemon peel or 1/2 tsp. lemon extract.
Almond Sugar Cookies: Stir in 1/2 tsp. almond extract.