Wonderful Sugar Cookies!

This recipe came in the box of my wonderful new sugar cookie presses from William Sanoma. The instructions are for a stand mixer, but I just used my regular hand beaters. I think they came out great.

• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 12 tbsp (1 1/2 sticks) unsalted butter at room temperature
• 1 cup sugar
• food coloring gel (optional)
• 1 egg
• 1 1/2 tsp vanilla extract

Over a small bowl sift together flour and salt. Beat butter on high speed for 2 minutes. Reduce speed to medium and slowly add sugar and food coloring and beat for 2 additional minutes, scraping the sides of the bowl when necessary. Add the egg and vanilla and beat an additional 1 minute. Stop the mixer and add half the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and continue beating until all the flour has been absorbed.


Turn the dough onto a work surface and divide into two equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least two hours or up to 2 days. Remove the dough from the refrigerator and let stand for 5 minutes. On a lightly floured surface, roll out the dough to 3/16 to 1/4".

Use cookie cutters to make desired shapes. Place on baking sheet lined with parchment paper for easy transfer to cooling rack after baked. For best results, refrigerate cookies for 20-30 minutes just prior to baking. Preheat oven to 350 degrees. Bake from 10-12 minutes.

Decorate with royal icing.

I hope you enjoy!