Lawrence Academy Community Recipe Book 2023

Kimberly’s Cookies Sugar Cookie Recipe Kimberly Poulin kpoulin@lacademy.edu Servings: 8 dozen, 3-inch cookies.

Prep Time: 30 minutes plus dough chill time Cooking Time: 8-10 minutes INGREDIENTS • 6 cups flour • 3 tsp baking powder • 2 cups sugar • 2 cups UNSALTED butter (4 sticks) • 2 eggs • 2 tsp vanilla (or desired • flavoring) • 1 tsp salt • parchment paper** INSTRUCTIONS 1. Cream butter & sugar until fluffy.

Add eggs and flavoring.

2. Mix all dry ingredients in a separate bowl and then add to butter mixture Note: If coloring dough, add food gel after adding half the dry ingredients. Mix well; add more color if needed, then add the remainder of the dry ingredients.

3. Mix well. Separate into four sections, wrap tightly in plastic wrap, and chill for 2 hours or overnight (*see below for alternative method; chilled dough may need time to soften a bit before it can be rolled out).

4. Roll to desired thickness between two pieces of parchment paper; cut with a cookie cutter 5. Bake on an ungreased cookie sheet, parchment paper, or Exopat mat at 350 degrees for 8-10 min. or until cookies just begin to turn tan around the edges.

6. Remove from oven, allow to cool on baking sheet for several minutes before transferring to 7. cooling rack. *Alt. Chill method: Roll out a handful of dough to desired thickness between two pieces of parchment paper. Repeat with the rest of the dough. Put the rolled-out dough parchment sets on a cooke sheet or flat board/pan in the refrigerator for about 10 min. **Using parchment paper removes the need to add flour while rolling the dough out