These sugar cookies are a cross between a shortbread cookie and a sugar cookie. They hold their shape well so they work great when you are using cookie cutters in intricate shapes.
Ingredients
1 cup butter, softened
⅔ cup sugar
1 egg
1 tsp vanilla
2½ cups flour
Instructions
Cream the butter and the sugar together.
Beat in the egg and the vanilla.
Gradually stir in the flour until the dough forms.
Cover the cookie dough with plastic wrap and let it chill in the refrigerator for several hours or overnight before rolling it out.
Working with half of the dough {and letting the other half of the dough continue to chill}, roll out the dough to ¼-inch thickness on a lightly-floured surface.
Use cookie cutters to cut shapes out of the dough.
Place the cookies on a greased baking sheet.
This is the time to decorate them if you are using only sprinkles. If you plan to frost the cookies, leave the cookies plain.
Bake them at 350 degrees for 8-10 minutes, or until the edges and bottom of the cookies are just beginning to turn a light golden brown. They will continue to set as they cool so be careful not to overbake them.
Let the cookies cool for 10 minutes on the baking sheet.
Then, transfer the cookies to a wire rack and let them cool completely.
Repeat the process with the remaining scraps of dough and the chilled dough.
Frost and decorate them as desired.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/shortbread-sugar-cookies/