There are A LOT of published sugar cookie recipes online and in cookbooks. Two of my favorite shortbread style cookie recipes can be found here on our tab Recipes. But these are buttery, melt-in-your-mouth type cookies that aren't conducive to cookie cut-outs. This past Holiday season, I had the opportunity to see the Nutcracker production, which inspired this Podcast episode. Whether you desire sugar plum fairies, iced snowflakes, or stars and snowmen shown, here is the simple and delicious recipe. Courtesy: Once Upon A Tart by Frank Mentesana and Jerome Audureau. (scroll down link and you'll find additional Nutcracker suite inspired treats)
Ingredients: (makes about 4 dozen 2" cookies)
- 2 1/2 sticks unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 4 1/2 cups unbleached all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- In a food processor (yes! food processor), combine all ingredients, pulse and mix until well-blended. This should only take about 2-3 minutes.
- Divide the dough in half, flatten into discs between plastic wrap, and set in refrigerator for about 1-2 hours before rolling out. (another restaurant trick is to freeze for about 30 minutes)
- Pre-heat oven to 350F. Line 2 baking sheets with silicone silpat.
- Roll disc in between two sheets of plastic wrap until 1/4" thick. Unveil one wrap and cut cookies to shapes of your desire. I used stars and snowmen.
- Line baking sheet with cut cookies 1" apart.
- Bake for 12-15 minutes, until lightly golden on the edges.
- Let cool on racks.
Photo below: unbaked snowmen cookies with pink pearl nonpareil sprinkles as buttons