Karen's Rolled Sugar Cookies recipe
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Ingredients
- 4 sheets Reynolds® Parchment Paper 2 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 1 cup unsalted butter, softened ¾ cup sugar 2 large egg yolks large egg yolks 1 teaspoon vanilla extract
Nutrition Info
- 96.3 caloriescarbohydrate: 10.9 gcholesterol: 24.9 mgfat: 5.4 gfiber: 0.2 gprotein: 1.1 gsaturatedFat: 3.3 gservingSize: -sodium: 37.8 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Karen's Rolled Sugar Cookies
Directions
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Combine flour, baking powder and salt in large bowl, set aside.
Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
Wrap dough in parchment paper and place in Hefty® Slider bag, refrigerate until chilled, about 1 hour.
Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper, set aside.
Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack, cool.
Decorate as desired. Store in airtight containers for up to 5 days.