Watkins Vanilla Sugar Cookies I particularly like to bake these cookies at Christmas.

Ingredients 

21/2 cups all-purpose white flour, sifted after

measuring

1 teaspoon baking powder

1 cup (2 sticks) unsalted butter, slightly softened

1 cup sugar

2 large egg yolks

Generous pinch of salt

2 teaspoons vanilla extract

2–3 tablespoons sugar or Colored Decorating Sugars, for topping

Method

In a large bowl, thoroughly stir together the flour and baking powder; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter and sugar until well blended and fluffy.

Beat in the egg yolks, then the salt and vanilla, until evenly incorporated. Gradually beat or stir in the flour mixture to form a smooth dough.

Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion ⁄/• inch thick; check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for about 30 minutes, or until cold and firm, or freeze for about 15 minutes to speed the chilling.

Preheat the oven to 375 degrees F. Grease several baking sheets or coat with nonstick spray.

Working with one portion at a time and leaving the remaining dough chilled, gently peel away, then pat one sheet of wax paper back into place. Flip the dough over, then peel off and discard the second sheet. Using assorted 2⁄/™-to-3-inch cutters, cut out the cookies. (If at any point the dough softens too much to handle easily, transfer the paper and

cookies to a baking sheet and refrigerate or freeze until firm again.) Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 1⁄/¢ inches apart. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used. Sprinkle the cookies with the sugar or colored sugar.

Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until lightly colored on top and slightly darker at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

Store in an airtight container for up to 2 weeks or freeze for up to 1 month.