Perfect Cutout Cookies II

TinyArtist

Another recipe for cutout cookies. This one contains confectioners sugar for a shortbread style cookie

Ingredients

    2 sticks butter, softened
    1½ cups confectioners’ sugar
    1 large egg
    2 teaspoons vanilla extract
    Zest of half a lemon
    2 teaspoons baking powder
    1 teaspoon kosher salt
    3 cups all-purpose flour
    Royal icing and assorted sprinkles for decoration, optional

Directions

    Preheat the oven to 400°F.
    Line two baking sheets with parchment paper or silicone liners.
    Cream the butter and confectioners’ sugar together in the bowl of a stand mixer until fluffy, 3 minutes.
    Scrape down the sides of the bowl, then beat in the egg, vanilla extract, and lemon zest.
    Add in the baking powder, salt, and flour, and slowly beat on low speed until fully incorporated.
    Lightly dust a flat work surface with flour and roll out the cookie dough until a quarter-inch thick.
    Using your favorite cookie cutters, cut out shapes and transfer to the prepared baking sheets, spacing them 2 inches apart.
    Bake for 8 to 10 minutes until just barely browned—they shouldn’t really have color at all.
    Cool completely on the baking sheets before decorating with royal icing and sprinkles, if using.

YIELD: 24-36 COOKIES