Best Ever Rolled Sugar Cookies
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This makes a lot, so have plenty of cookie cutters handy and perhaps a lot of helpers! Note: use 3 cups whole wheat flour and 2 cups unbleached flour, if desired. I also added 1/2 cup hemp seeds for added nutrition and texture.
1 1/2 cups unsalted butter, softened
2 cups crystalline brown sugar (Sugar in the Raw)
4 eggs
2 teaspoon vanilla extract or vanilla bean paste
5 cups all-purpose unbleached flour
2 teaspoons baking powder
1 teaspoon fine sea salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla and blend well. In another bowl, whisk the flour, baking powder and salt and then add to the butter mixture, blending well. Cover and chill dough for an hour or overnight.
When ready to bake, preheat oven to 375 degrees. Divide dough into four portions for ease in handling. Roll out one portion of the dough on floured surface to 1/4 inch thickness, sprinkling work surface and rolling pin with more flour as you work. The dough should not be sticky, but should roll out easily. Cut with cookie cutters. Place on silicone or parchment lined baking sheets. Bake 8-12 minutes until lightly browned at the edges. Cool before decorating. Makes approximately 4 - 5 dozen depending on cookie size.
Recipe created 1999-07-28.
