Introduction

This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

Ingredients

2 cups butter - room temperature
2 cups sugar - 408 gr
2 eggs - room temperature
2 tsp. vanilla extract or desired flavoring (I like almond or orange)
6 cups all-purpose flour - 774 gr
3 tsp. baking powder
1 tsp. salt

Directions

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to ¼ inch and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 14 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3" cookies.

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment or waxed paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. In nothing flat, the dough will be chilled and ready to cut. Reroll any leftover dough scraps and repeat the process! An added bonus is that you are not adding any additional flour to your cookies, which can make them tough.