20 June 2014



3 cups flour
3/4 tsp baking powder
1/2 tsp salt
1 cup  unsalted butter, softened
1 cup sugar
1 egg, beaten
1 Tbsp milk
Powdered sugar, for rolling out dough


Sift together flour, baking powder and salt.  Set aside.  Place butter and sugar in a large bowl of an electric stand mixer and beat until smooth and light in color.  Add the egg and milk and beat to combine.

Put mixer on low speed and gradually add flour.  Beat until mixture pulls away from the side of the bowl.  Divide the dough in half and wrap in wax paper.  Refrigerate for 2 hours.

Preheat oven to 375 degrees.

Sprinkle surface where you will roll out the dough with powdered sugar.  Remove 1 wrapped pack of dough from refrigerator at a time.  Sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.  Move the dough around and check underneath frequently to make sure it is not sticking. Try to roll out quickly to keep the dough cold.

Cut dough into desired shapes. Place on a greased baking sheet and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges. Rotate the cookie sheet halfway through baking time.

Let sit on baking sheet for 2 minutes after removal from oven, and the move to complete cooling on wire rack.

Serve as is, or ice as desired.  Store in airtight container for up to 1 week.

Source: Alton Brown

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