Sugar Cookies/Cut-Outs
Yield
6 servingsPrep
Cook
10Ready
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
softened |
|
| ¾ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 15 | ml |
lemon zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
water
|
*
|
Directions
Cream butter in large mixer bowl.
Add sugar; beat until light and fluffy.
Beat in egg, lemon peel and extract until well blended.
Gradually mix in flour and salt until well blended.
Beat in water, a few drops at a time, only until dough starts to come away from sides of bowl.
Shape dough into a large flat disk; wrap in plastic wrap and refrigerate 2 to 3 hours.
Preheat oven to 350℉ (180℃).
Roll dough on lightly floured surface to ⅛ inch thickness.
Cut with cookie cutters dipped in flour.
Bake 10 to 12 minutes or until cookies begin to brown around the edges.
Carefully remove from cookie sheets.
Cool completely on wire racks.
Decorate as desired if cookies have not been painted.
