Sugar Cookie Dough (for decorating)

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 6 cups of flour (750 grams)

a scant 1/8 teaspoon baking power 

1 teaspoon salt (

2 cups buttoner, softened (454 grams)

2 cups of sugar (396 grams)

2 eggs (100 grams)

2 teaspoons flavoring (almond or vanilla extract)

DIRECTIONS:

  1. Measure/weigh your flour into a bowl, then add baking powder and salt. Stir with a whisk to blend thoroughly. Set aside.
  2. Using your stand mixer with the paddle attachment, cream butter, and sugar until light and fluffy (approximately 1 minute at speed 2 and 2 more minutes at speed 3. 
  3. Add eggs and flooring mix well. One more minute at speed 2.
  4. Add mixed dry ingredients, and after about 30 seconds dough kind of magically "comes together" (If it doesn't though, don't panic. Just turn the mixer off and push remaining crumbs of dough into the main ball and mix for another couple of seconds)
  5. Take the freshly mixed dough, smooth into a ball, and cut into thirds. Using two sheets of parchment paper and two 5/16-inch dowels as thick guides*, roll the drought between the parchment paper with a fooling pin into perfect sheets of dough, Permove downs, and place parchment-and-dough sandwiches flat on a shelf in the refrigerator and continue rolling the other thirds of the dough.
  6. Chill sheets of dough for 1 hour.
  7. Preheat oven to 350F. 
  8. Cut your cookies and get them into the oven as quickly as possible. Your goal is to bake the drought as cold as possible. When the first pan is in the oven, reroll your dough scraps and place them back into the refrigerator. Ovens will vary but baking time will be approximately 9-11 minutes. However, the size of the cookies makes a big difference, so watch them closely. You don't want any brown color
  9. Continue with the remaining batches of dough. Chilling, cutting, baking, re-rolling, re-rechilling, etc.
  10. Continue until all dough is used. Makes approximately 3 dozen 2.5" cookies.
**Decorate with Royal Icing 


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