Christmas Sugar Cookies by Annabelle’s Lair

[BakerAunt]

Christmas Sugar Cookies
Submitted by Annabelle's Lair on December 19, 2012 at 2:44 pm

These cookies come out very soft and moist.
Source: My mother

2 cups butter softened
2 cup sugar
4 eggs
1 ½ tsp vanilla extract
1 ½ tsp almond extract
1 tsp baking powder
2 tsp salt
5 cups flour (I use King Arthur all-purpose flour)

In mixing bowl of stand mixer beat butter, sugar, eggs, vanilla extract, and almond extract until creamy and smooth.

Then slowly add sifted baking powder, salt, and flour into creamed mixture until well combined.

Cover cookie dough and let sit in fridge at least 2 hours or overnight to chill.

Roll out cookie dough on well-floured surface and shape as desired.

Bake on 450F for 10 min or until just golden on bottom.

comments
Submitted by Horibams@hotmail.com on Sun, 2012-12-23 18:33.
My all butter cut out cookie recipe from KAF keep great shapes. After I learned a few tricks, I have no problems with all butter dough. Would you like a few tips?

Submitted by Annabelle's Lair on Wed, 2013-01-09 21:17.
If you have any tips I would be interested in them. One thing I did was to roll the cookie dough in balls and flatten slightly with glass. These cookies kept their shape ok. It's just when I use cookie cutters they seems to lose their shape if I use all butter in recipe.

Submitted by --jej on Mon, 2013-02-11 13:29.
Just curious: You show 2 T. butter and 2 c. shortening.
Have you already cut the amount of butter down, or do you still reduce it further? It already seems to be a very lop-sided ratio.
Also, why use any butter at all, with this great difference?
And to what thickness do you flatten these? 1/4 inch? More? etc.

Submitted by Annabelle's Lair on Tue, 2013-03-05 08:42.
This recipe came from my mother. I actually use shortening instead of butter. I do flatten the dough balls down about 1/4 inch.

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