BUTTERY SUGAR COOKIES | |
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3 cups flour |
Line cookie sheets with parchment paper; set aside. Combine flour, baking powder and salt on a sheet of parchment paper; set aside. Beat butter and sugar until fluffy in a large bowl, with an electric mixer. Mix in egg and vanilla until well blended. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in Reynolds Plastic Wrap; refrigerate 30 minutes to 1 hour or until firm enough to roll. To bake, preheat oven to 375°. Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper or on a lightly floured surface. Cut dough with 2 to 6-inch cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles and candies. Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool. |
From Reynolds Parchment Paper.
Notes: Makes about three dozen cookies. Nutrition per cookie: 128 calories, 1 grams protein, 17 grams carbohydrate, 6 grams fat (44% total calories), 20 milligrams cholesterol, 0.3 grams fiber, 79 milligrams sodium. |