Easter Cookies Roll Out Cookie Dough

INGREDIENTS

2 sticks butter
1 cup sugar
2-3/4 cups flour
2 teaspoons baking powder
1 egg
1 teaspoon vanilla

DIRECTIONS

Preheat oven to 375°F. Mix together flour and baking powder and set Aside. With electric mixer, cream butter and sugar until light and fluffy. Add vanilla and egg. Add flour mixture to creamed batter in four batches, mixing in well after each addition. This is a stiff dough and you may have to add the last flour by kneading it in. DO NOT CHILL DOUGH. Divide dough into two balls. On a floured surface, roll each ball of dough out to 1/8 inch thickness. Dip cookie cutters into flour before cutting dough out. Place cookies on baking sheet lined with parchment paper. Decorate cookies at this time with sprinkles. Bake for 8-10 minutes or until golden brown. Remove cookies to cooling racks. The cookies can be further decorated with Royal icing.

ROYAL ICING INGREDIENTS

2-1/2 cups confectioners sugar 2 egg whites 2 teaspoons lemon juice

DIRECTIONS

Beat 1-3/4 cups of confectioners sugar with egg whites and lemon juice until thick and white or approximately 8-10 minutes. Add remaining sugar and continue beating until stiff. You can add food coloring to icing at this time. Store icing at room temperature with a piece of plastic wrap laid directly on surface if icing and tucked around sides.

REFRIGERATOR COOKIE DOUGH

INGREDIENTS

2 cups flour
2 teaspoons baking powder
¼ teaspoon fresh grated nutmeg
1 stick butter or margarine
1 cup sugar
1 teaspoon vanilla extract
1 egg

DIRECTIONS

Sift flour, baking powder and nutmeg together and set aside. Cream butter and sugar together, add vanilla and beat until light and fluffy. Add egg and beat an additional 2-3 minutes. Add flour mixture gradually until combine. Don't overmix! Over beating makes a tough dough. Divide dough into two balls. Cover with plastic wrap and refrigerate for at least 3 hours and up to two days. Preheat oven to 350°F. Take one ball of dough from refrigerator. Sprinkle small amount of flour on counter and roll to 1/8 inch thickness. Cut with cookie cutters that have been dipped into flour to prevent sticking. Transfer cookies to ungreased baking sheet and decorate with assorted sprinkles and colored sugars. Bake 8-12 minutes or until golden brown. Let stand on baking sheet for a moment before you remove them to a cooling rake. Once the cookies are baked you can then decorate them with icing. Yields about 2 ½ dozen cookies