The World’s Best Sugar Cookies
3/4 cup (or 1 1/2 sticks) of butter (not oleo, not margarine, but butter)
1 cup sugar
1 teaspoon real vanilla extract
1 heaping teaspoon of lemon rind (you’ll need to grate a lemon’s peel)
3 cups of regular, sifted, flour
1 teaspoon of baking POWDER
1/2 teaspoon salt
Beat the butter with the sugar until it is creamy (using a hand mixer).
Beat in eggs, vanilla, lemon rind until fluffy.
In another bowl, sift your dry ingredients together.
Spoon the dry ingredients bit by bit into the creamy bowl with your mixer and stir well to make a stiff dough.
Divide the dough into quarters (should be about the size of an orange) and wrap dough in wax paper. Chill at least two hours, though it works best if you chill it overnight.
Now that you have waited for your dough to chill and for the flavours to set, you’re ready for the fun part. Take one of your dough bundles out and flour down a wooden cutting board and a wooden rolling pin. (I’ve tried non-wooden ones and the dough is too sticky and takes too much flour.) Roll it thin. Use cookie cutters or a knife to cut cooky shapes. Decorate them with a sprinkling of sugar sprinkles (coloured granulated sugar). Place on a cookie sheet and bake at 350o for ten minutes TOPS.
VOILA! The world’s BEST sugar cookies. They are to die for.