Roll-Out Cookie Recipe
1 cup unsalted
butter, softened
1 cup granulated
sugar
1 egg
1 teaspoon Vanilla
1 teaspoon baking
powder
3 cups all-purpose
flour
Preheat oven to
400˚F.
In a large bowl,
cream butter and sugar with an electric mixer.
Beat in egg and vanilla.
Mix baking powder
and flour, add one cup at a time, mixing after each addition. The dough will be very stiff; blend last
flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time).
Do not chill dough. Divide dough into 2 balls.
On a floured
surface, roll each ball into a circle approximately 12 inches in diameter and
1/8 in. thick. Dip cutters in flour
before each use.
Bake cookies on an
un-greased cookie sheet for 6-7 minutes
or until cookies are lightly browned.
Makes 20-24 average
size cookies.
NOTE: Dough can be tinted with icing color. Add small amounts until desired color is
reached. For chocolate cookies; Stir in
3 ounces melted, unsweetened baking chocolate.
To make this recipe
Gluten-Free: I use the same recipe when
making these gluten-free. I replace the
All-purpose flour with the Better Than Cup for Cup Blend. You can find this recipe at www.glutenfreeonashoestring.com.