MSGID: 1:396/45.0 674f9796
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sugar Cookies
 Categories: Cookies, Snacks
      Yield: 24 servings
 
  2 1/2 c  (320 g) A-P flour
    1/2 ts Baking powder
    1/2 ts Kosher salt
      1 c  (225 g) unsalted butter;
           - softened
    1/4 c  (150 g) granulated sugar
      1 lg Egg; room temp
      1 ts Vanilla extract
 
  Combine flour, baking powder and salt in a medium bowl,
  and whisk to combine. Set aside.
  
  In the bowl of a stand mixer fitted with the paddle
  attachment, cream together butter and granulated sugar
  on medium-high speed until light and fluffy, 2 to 3
  minutes. Add egg and vanilla, and beat on medium speed
  until well combined, scraping the bowl as needed.
  
  Add flour mixture and beat on low speed just until
  combined. Scrape the bowl and fold a few times to make
  sure everything is well combined. Wrap dough in plastic
  wrap, flatten into a disk, and chill until firm, at
  least 1 hour.
  
  Set oven @ 350ºF/175ºC.
  
  Roll out dough 1/4" thick. Use 3' floured cutters to cut
  out cookies, and transfer to two parchment- or silicone
  mat-lined baking sheets, spacing the cookies 1 1/2"
  apart. Reroll scraps as needed, chilling as needed until
  firm before rolling and cutting again. Freeze until very
  firm, about 10 minutes.
  
  UDD uses Xmas Tree and Santy Pants cookie cutters.
  
  Bake until golden brown at the edges, 12 to 14 minutes.
  
  Let cool a few minutes on the baking sheets, then
  transfer to wire racks to cool completely. Cookies will
  keep in an airtight container at room temperature for up
  to 2 weeks, or frozen up to 3 months.
  
  By: Susan Spungen
  
  Yield: 2 dozen cookies
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... The difference between science & messing around is taking notes.
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