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Source: Campbell's Recipes
Tagged With: 36 cookies
Buttery Sugar Cookies
Here's a go-to cookie recipe for any occasion.  You choose the whatever cookie cutter you'd like, and follow this goof-proof recipes for melt-in-your-mouth results.
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Serves: 36 cookies
Prep Time: 30 minutes
Cook Time: 8 minutes
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Reynolds® Parchment Paper
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
Reynolds® Color Plastic Wrap with EZ Slide™ Cutter
Colored candy coated plain chocolate candies or sprinkles

Line baking sheets with the parchment paper.  Stir the flour, baking powder and salt in a medium bowl.

Beat the butter and sugar in a large bowl at medium-high speed until the mixture is light and fluffy.  Beat in the egg and vanilla extract.

Reduce the speed to low.  Slowly add the flour mixture and beat until the dough is smooth.  Shape the dough into 2 flat disks.  Wrap the disks in the plastic wrap and refrigerate for 1 hour or until firm.

Heat the oven to 375°F.  Place the disks on a lightly floured surface.  Roll each disk to 1/8-inch-thick.  Cut the dough using your favorite 2 1/2-inch cookie cutters.  Place the cut-outs onto the baking sheets.  Decorate with the candies.

Bake for 8 minutes or until the edges of the cookies are lightly browned.  Let the cookies cool on the baking sheets on wire racks for 10 minutes.  Remove the cookies from the baking sheets and cool completely on wire racks.

TIP: Rolling out cookie dough between 2 sheets of parchment paper prevents sticking and keeps your work surface clean. To hold the parchment sheets in place, fold a few inches of the parchment over the edge of the counter and lean against them while you are rolling the dough. If necessary, turn parchment to roll dough at different angles.

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