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Make cookie dough ahead


Here’s a wonderful recipe for a basic sugar cookie dough that makes three to four dozen cookies. Use your favorite topping and filling to create your own signature cookie.

BASIC SUGAR COOKIE DOUGH

This cookie dough can be made three days ahead, wrapped tightly and chilled, or frozen for up to three months. The cookies also can be baked (left undecorated) two weeks ahead, wrapped tightly and frozen.

You can use the roll-and-cutout cookies and sprinkle sugar, chopped nuts, mini chocolate chips, chopped candy canes, etc. on top. Use the slice-and-bake cookie variation to make sandwich cookies using Nutella, nut butters or jams as a filling. Or you can use a different topping or sandwich filling for each dozen.

2 3/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter (2
sticks), at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

In a medium bowl, whisk flour, salt and baking soda together. In a separate bowl, use an electric mixer to beat the butter and sugar until well-combined and fluffy, about 3 minutes. Add egg and vanilla and beat until just combined. Reduce speed to low and gradually blend in the flour mixture; mix until just combined.

For roll-and-cut cookies:

1. Form dough into two equal-sized balls and flatten into discs. Wrap both in plastic and chill at least 1 hour.

2. Position oven racks in the upper and lower thirds of the oven and heat to 350 F. 3. Prepare a well-floured surface and a well-floured rolling pin to help keep the dough from sticking. Working with one disc at a time, roll dough to 1/4 inch thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Arrange cookies 1-1/2 inches apart on two ungreased baking sheets and chill 15 minutes. Gather scraps, form into a small disc, and chill until firm.

4. Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 16 to 18 minutes. Transfer to cooling racks to cool completely.

5. Roll out the second disc of dough and scraps (re-roll scraps only once) and bake on cooled baking sheets. Transfer to racks to cool completely. Decorate, if desired.

For slice-and-bake cookies:

1. Halve dough and form into two logs, 1 1/2 inches in diameter. Wrap logs in plastic and roll to form a more uniform round shape. Chill at least 2 hours.

2. Position oven racks in the upper and lower thirds of the oven and heat to 350 F. 3. Slice cookies into 1/4-inch-thick rounds and arrange 1 1/2 inches apart on ungreased baking sheets. Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 16 to 18 minutes. Transfer to cooling racks to cool completely; decorate, if desired.

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Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com.

©2019 King Features Synd. and Angela Shelf Medearis

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