Vanilla Sugar Cookies

Recipe #76294

YIELDS: 22 thumbprint cookies, 2 animals, 1 round circles, 3 stars, 1 heart

COMMENT: buttery crispy on the day they were made, but turned soft but not cakey the next day. Dough was very hard to work with. After i cut w/ cookie cutter, it needs to be freeze long, or else it is too wet to remove the shaped cookies into the cookie sheet. So i scoop the dough instead and place jam in the center.

CHANGES:
halved the recipe:
1 3/4c, 2 T all purpose flour
1/2t powder
1/4 t salt
4 oz butter
3/4 c sugar (should be 1 c)
1 egg
1 t van (should be 1 1/2t)

EQUIPMENT:
Top most rack, dark nonstick cookie sheet 325º 15-20min approx

PROCEDURE:
1. Did the dough the day before. Then warp in plastic semi flatten. Chilled in the refrigerator
2. Roll out placed in between parchement paper dusted w/ powdered sugar, had a hard time rolling out coz the dough was still a bit hard
3. After rolling out, i freeze a few minutes. Then cut using cookie cutter dip in powdered sugar
4. Then freeze again, but i was too anxious to wait therefore the dough didnt' harden and i can't get the shapes out w/o ruining it. So i use ice cream scoop instead, then place in sheet. Then indent w/ the back of the cookie spatula (w/ powdered sugar) and put strawberry whole (from jam) on top
5. Chill, before bake. Then cookies did spread a bit

RECIPE:

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla

1. Sift dry ingredients together; beat butter and sugar until fluffy.
2. Beat in eggs one at a time, scraping down bowl each time, then add vanilla.
3. Add flour mixture and mix at low speed until dough just comes together.
4. Knead a couple of times just until smooth, then pat into a flat disk, wrap in plastic and chill
until firm enough to roll.
5. Roll and cut as desired and place on parchment-lined sheets.
6. Bake at 350° for 8-10 minutes.