Food To Dine For

Sugar Cookies

2 cups all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup (1 stick) unsalted butter
1 cup cane sugar
1 large egg, lightly beaten
2 Tbsp brandy, or milk
1/2 tsp pure vanilla extract

1. Whisk together flour, salt, and baking powder in a medium bowl; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy.
3. With mixer running, add egg, brandy, and vanilla; mix until well combined.
4. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
5. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour. (You can freeze dough up to 3 months, thaw in refrigerator overnight before use.)
6. Preheat oven to 325 degrees, adjust rack to middle position.
7. On a lightly floured work surface, roll out dough to 1/8-inch thickness.
8. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more.
9. Bake until lightly golden, about 10 to 18 minutes (depending on size), do not allow to brown. Transfer to wire racks to cool. Store up to two weeks in airtight container.
   

Icing

1. Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes.
2. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.
3. Place icing in piping bag or use back of spoon. Decorate as desired.

(Recipe source: Martha Stewart)