KAREN'S ROLLED SUGAR COOKIES

Karen's Rolled Sugar Cookies image

These classic cut-out cookies are easy when you use parchment paper to wrap and chill the dough, then roll out and bake the cookies.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Yield 36

Number Of Ingredients 8

Ingredients

4 sheets Reynolds® Parchment Paper
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
¾ cup sugar
2 large egg yolks large egg yolks
1 teaspoon vanilla extract

Steps:

Combine flour, baking powder and salt in large bowl; set aside.
Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
Decorate as desired. Store in airtight containers for up to 5 days.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 10.9 g, Cholesterol 24.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 37.8 mg, Sugar 4.2 g