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Posted: 12:00 a.m. Tuesday, Feb. 12, 2013
Colored cut-out sugar cookies
3 1/2 cups all-purpose flour
1/2 tsps. salt
2 sticks butter, room temperature
2 cups sugar
2 large eggs
2 tsps. vanilla extract
In a medium bowl, whisk together flour and salt.
In the large bowl of an electric mixer, beat butter and sugar on medium high until pale and fluffy.
Beat in eggs, one at a time. Beat in vanilla.
Reduce mixer speed to low and add flour mixture, beating until combined.
Divide dough and use your hands to knead the various colors of food coloring into the cookie dough.
Flatten dough into discs and wrap in plastic wrap. Refrigerate one hour, or up to three days.
When you’re ready to make the cookies, lightly flour both sides of the disk on a large sheet of parchment paper, cover with more parchment and roll out to 1/8-inch thick.
Remove top sheet of parchment. Working on a lightly floured surface with dough of a different color, roll pieces into small balls, thin snakes, or other desired shapes. Arrange in desired pattern on top of the disc of dough you already rolled out.
Top decorated dough with more parchment paper and gently roll over until decorative pieces are flush with the base dough.
Carefully remove the top sheet of parchment. Use a cookie cutter in your desired shape to cut dough. Do not remove cutouts from the dough yet; transfer the dough as is to a baking sheet and into your freezer until firm, about 15 minutes. While they freeze, preheat the oven to 350 degrees and line another cookie sheet with parchment paper.
After 15 minutes, remove dough from freezer. Remove the cutouts from the excess dough and transfer to the newly lined baking sheet.
Bake until set, 12 minutes. Let cool on sheets on wire racks.
Makes 2 dozen cookies.
— Adapted from ‘Everyday Food,’ Issue 98, December 2012.